Vegan Boston Baked Beans, Plus a Pressure Cooker Option

If you've been around Pig in Mud for a while you know I love beans. I actually eat more beans than meat so I was thrilled to receive a new cookbook for review, Vegan Beans from Around the World. The recipes offer great variety with everything from the exotic (African Peanut Soup) to down home comfort foods like these Boston Baked Beans. Since I had all the ingredients on-hand and kinda needed something for lunch... I headed to the kitchen:@) The author says "after trying these you can't go back to canned"... I have to agree!

As with all cookbooks, I used this one as a starting point with my biggest change being the cooking method. The recipe calls for the beans to be first cooked on the stove top then finished in the oven, total cooking time was approximately five hours. While the house would have smelled great, I had to go to work... This is where my ♥4 Quart Electronic Pressure Cooker♥ really shines, my beans were done in one hour! I'll provide directions for both methods and this recipe is easily cut in half.

In my search for great homemade baked beans, these are very high on the list folks!

Vegan Boston Baked Beans-from Vegan Beans from Around the World
2 C dry navy beans, sorted, rinsed and soaked overnight-I didn't soak mine for the PC
3 Tblsp molasses
2 tsp salt-I used 1 1/4 tsp
1/4 tsp dry mustard
1/2 C ketchup
1/4 C brown sugar
2 tsp soy sauce
1 tsp cider vinegar
1 tsp liquid smoke
1 onion, finely chopped-I used 3 Tblsp dried onion

Oven Version:

1. Cover beans with water by 1" and cook on medium high until boiling, reduce heat to low and simmer until beans are tender, about 1 1/2 hours. Drain the beans.
2. In small pot mix the molasses, salt, pepper, mustard, ketchup, brown sugar, soy sauce, vinegar and liquid smoke and bring to a boil.
3. Place beans in an oven safe dish, pour sauce over beans, add fresh water to barely cover the beans.
4. Bake in 325 degree preheated oven, covered, until the beans are soft and flavorful. Check throughout cooking to see of they need water, you want a thick sauce surrounding the beans. If they're too dry add a splash of water.

Pressure Cooker Version:

1. Place beans and 6 C water in PC, cook on high 16 minutes. Automatically reduce pressure.
2. Drain beans reserving 2 1/4 C liquid-add water if necessary to make 2 1/4 C.
3. Add beans and liquid to PC.
4. Mix everything else well and pour over the beans, do not stir.
5. Cook on high for 10 minutes. Automatically reduce pressure. If the beans aren't quite tender enough, cook for an additional minute or two. The beans will thicken upon standing, you could mash some if you need them to thicken quicker.

Eat well and have a happy day:@)
While I was graciously provided with a copy of the book, my opinions (and love of beans) are my own.

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