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.
My roommate works late hours. The kind of hours that result in not cooking anything for days on end. And I use the term “cooking” loosely here. Microwaving would completely qualify in this instance.
One night lives on in infamy in Apartment 20: The Night of The Bean Sandwich.
As in, she slapped some canned beans on some bread and called it a meal. There may have been some lettuce or other vegetation involved, but that does not make it any less upsetting.
Bean sandwich, not OK. Bean salad, totally fine. And this bean salad? It’s amazing. Ironically, I adapted my roommate’s recipe.
Celery, broccoli, and red onion for crunch. Garbanzo, kidney, and black beans for earthiness. Blackberry-infused balsamic vinegar for extreme deliciousness.
Whoever declared beets to be nature’s candy was wrong. This salad is nature’s candy, or would be if it occurred in nature.
Serve it over quinoa, mix it into a salad, spoon it straight into your mouth, or toss it onto a slice of toast for an upscale bean sandwich. You can’t lose.
THREE BEAN SALAD WITH BLACKBERRY BALSAMIC VINEGAR
Makes an obscene amount of bean salad, 6+ cups
- 2 cups black beans
- 2 cups garbonzo beans
- 2 cups red kidney beans
- 3 stalks celery
- 1 small red onion
- 2-3 heads brocoli, florets only
- 2/3 cup olive oil
- 2/3 cup blackberry infused balsamic vingar, or regular balsamic vinegar with sugar to taste
- salt & pepper to taste
- raw almonds for garnish
Chop brocoli into florets and blanch in boiling water, set aside to cool. Dice onions and celery, combine with cooled brocoli and beans in a large bowl
Whisk oil and vinegar in a small bowl, pour dressing over the salad and mix well.
Before serving, garnish with raw almonds.