From GRP skier Adam Martin.

Here’s a simple and easy recipe for delicious baked beans. I like this recipe because it requires very little prep time and doesn’t require any unusual ingredients. I use the Instant Pot delay start feature so I can have the beans finish right when I’m planning to return from an evening workout. The dish goes great with a boiled grain like brown rice or farro, and it also makes an outstanding meal with corn bread. I like topping the beans with avocado slices for extra creaminess.

The recipe makes enough for 2-3 people.

Ingredients:
1¼ cups dry great northern beans
2t + ½t kosher salt
¼t black pepper
½t smoked paprika
scant ½t mustard powder
½t oregano
1T molasses
1T brown sugar
1 small onion diced
2 cloves garlic
3T tomato paste
1T apple cider vinegar
1¼ cups water

Serving Ideas:
brown rice
farro
corn bread
avocado slices

Method:
1. At least 4 hours prior to cooking, preferably the night before, add the great northern beans and 2t salt to a bowl, and cover with water.
2. After the soak, drain and rinse the beans before using them in the recipe.
3. Add the beans, 1/2t salt, and all remaining ingredients to an instant pot, and mix thoroughly.
*Note: the water level barely covers the beans prior to cooking, but as long as they are presoaked, the ratio is just right.

4. Pressure cook on high for 40 minutes. Allow the Instant Pot to natural release for at least 5 minutes, and serve!

This recipe is adapted from Nisha Vora’s “The Vegan Instant Pot® Cookbook”.

Previous Blogs in This Series:
Chickpea Cookie Dough
Homemade Corn Tortillas
Banana Ice Cream
Home-Ground Almond Butter
Date Caramel
Naan
Black Bean Date Brownies
Sweet Potato & Red Lentil Curry