These Vegan Baked Beans are my version of a Hoppin’ John recipe, and include a special ingredient that really sets them apart.
In many cultures, eating legumes on New Year’s Day is more than just a meal—it’s a tradition believed to bring prosperity and good luck for the year ahead. While beans are a daily staple in my kitchen, I make sure to whip up a special version of baked beans every January 1st to kick things off right.
Traditionally, stovetop or oven-baked beans are a labor of love that can take hours of simmering. But who wants to spend their first day of the year hovering over a stove? By using a pressure cooker, you can get that deep, slow-cooked flavor and delectably tender texture in just over half an hour.
Why These Vegan Baked Beans Are Different
This isn’t your average baked beans flavor profile These beans feature a unique blend of savory and sweet:
- The “Secret” Ingredient: My mom always added a hint of curry powder to her beans. It adds a subtle warmth and complexity that makes people ask, “What is that flavor?” (For another legume recipe inspired by my mom, see this post)
- Natural Sweetness: We use chopped apples and a touch of molasses for a rich, earthy sweetness rather than cloying corn syrup.
- Navy Beans instead of Black-Eyed Peas: I prefer vegan baked beans with navy beans or another small bean other than black-eyed peas. While black-eyed peas are traditional, I prefer the texture and flavor of other beans.
- Timing: The 15-minute pressure cook is slightly longer than usual, ensuring the navy beans are buttery-soft.
These vegan baked beans come from Dreena’s Kind Kitchen. If you love the recipe, please consider supporting my work by picking up a copy and adding a review on amazon. 🫶
I hope you enjoy the recipe, Happy New Year’s! x Dreena
Pressure Cooker New Year’s Baked Beans
It’s tradition to eat legumes on New Year’s Day for good luck. We eat beans every day, but I
make some version of baked beans at the start of every new year. On the stovetop or in the oven,
the bean prep can take hours. Using a pressure cooker, this version is ready in just over a half
hour. Bonus: The beans become delectably tender!
Ingredients
- 3 cups dry navy beans or other small bean (soaked overnight, see note)
- 2½ – 3 cups chopped onion
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2-3 teaspoons mild curry powder see note
- 1 teaspoon fennel seed
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- Freshly ground black pepper to taste
- 4 cups water
- ¼ cup tomato paste
- 2 tablespoons tamari
- 2 tablespoons molasses
- 1 teaspoon sea salt
- 1 large or 2 small bay leaves
- 1½ cups chopped apple optional
- 1½ teaspoons pure maple syrup optional; see note
Instructions
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Soak the beans overnight, or do a quick soak. After soaking, rinse well and drain.
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Set a multifunction pressure cooker (such as an Instant Pot) to sauté.
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Put the onion, vinegar, dried herbs and spices, and pepper in the pot and cook for 5–7 minutes, stirring frequently, until the onion starts to soften. If the mixture is sticking, add a splash of water.
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Turn off the sauté function and add the soaked beans, water, tomato paste, tamari, molasses, sea salt, bay leaves, and apple (if using). Stir to mix well.
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Secure the lid and set the valve to the “sealed” position. Press the Manual button and set the cook
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time for 15 minutes at high pressure. Allow the pot to come to pressure and cook.
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Once the timer goes off, turn off the pot and allow the pressure to naturally release. Open the pot and allow the beans to cool slightly. (Note: The sauce will still be thin at this point.)
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Taste and adjust the seasonings, adding the maple syrup and more salt and/or pepper if desired. Then, put the lid back on and let the beans sit in the residual heat for a couple of hours if possible. The more the beans sit, the more they absorb the liquid—and thereby the flavors! Shortly before you’re ready to eat, set the pot to “keep warm” until the beans are nice and hot.
