PP Baked Beans
Chef: Jennifer Sinyerd, Whole Plant Foodie
Makes: 8 c
Soak Time: 1 hr minimum (not included in Total Time)
Prep Time: 15 min
Cook Time: 160 min
Total Time: 2 hrs 55 min
INGREDIENTS
3 c dry Romano beans
3 c vegetable stock
2 c water
1 onion, diced
2 t salt (optional)
2 t black pepper
2 T mustard
4 T Balsamic vinegar
2 T liquid Smoke
4 T tomato paste or sauce
½ c real maple syrup
1 c molasses
1 c crushed pineapple including liquid if using canned
DIRECTIONS
In an Instant Pot, put your dry beans, water, and veggie stock.
Allow the beans to soak at least 1 hr.
Add in the rest of the ingredients. Make sure the liquid level is at least 2” above the beans. Depending on how much liquid your bean absorbed you may need to add more water to ensure the beans are submerged.
Close the pressure valve and cook on the “Beans/Chili” setting for 160 min.
Once finished, you can do a quick release by opening the pressure valve. Or you can leave it alone to naturally release the pressure and remain on “keep warm” until you are ready to eat.
TIP
These beans store great in the freezer for up to months.
Living as a Whole Plant Foodie has not only been the best thing Jennifer Sinyerd has done for health, but it also ignited her creativity in the kitchen. Check out her marvelous recipes and insights on her website: Whole Plant Foodie. You can also find her on Facebook, Pinterest, Instagram, and Twitter. Check out her cookbook for 5 Ingredient yummy recipes!
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