I’m not sure what to tell you about these beans. They’re “baked” in a pressure cooker and sweetened with maple syrup. They’re delicious.
They’re adapted from a recipe for Boston Baked Beans, but I think that if I called them that someone in a red sox jersey would come punch me in the face.
Are “Brooklyn Baked Beans” a thing? Because I think that’s what I’ve created in this here pot. I mean, what else would you call vegan, refined-sugar-free beans with an entirely superfluous red pepper? I should probably have eaten them out of a mason jar rather than spooned over crumbled corn bread.
Brooklyn Baked Beans
Adapted From Great Vegetarian Cooking Under Pressure by Lorna J. Sass
- 1 1/2 cups dried navy beans
- 3 cloves garlic
- 2 cups boiling water
- 1 tablespoon coconut oil
- 3 tablespoons maple syrup
- 3 tablespoons ketchup
- 2 tablespoons whole grain mustard
- 1 cup diced red bell pepper
Rinse and drain the beans. Add beans and garlic to the pressure cooker, cover with water and brig to high pressure. Reduce heat to maintain high pressure for four minutes. Allow pressure to come down naturally for 10 minutes (quick release any remaining pressure).
In a small bowl, combine maple syrup, ketchup, mustard and pepper. Stir sauce into beans, and lock lid in place. Bring to high pressure and cook for 1 minute. Allow pressure to come down naturally. Add salt to taste, simmer until beans reach desired thickness, and serve.