These sweet, savory, and spicy beans have an incredible depth of flavor. They’re based on traditional baked beans, but without the unappealing chunk of pork fat that I grew up giving my best side-eye to.
They’re actually best made a day in advance and reheated before serving. You can use canned white beans and make a quicker version by cooking them with the sauce ingredients for about 30 minutes, but this recipe is truly its best when the beans are cooked from dried.
An Instant Pot makes this recipe come out perfectly in much less time than the oven method, but whichever method you use, the result is delicious.
What You Need To Make Maple Bourbon Beans
- 1 1/2 cups dried navy, cannellini, cranberry, or pinto beans or 2 14-ounce cans
- garlic
- 1 onion
- molasses
- maple syrup
- prepared Dijon mustard
- bay leaves
- gochugaru Korean chile flakes OR dried red chile flakes
- smoked paprika
- vegan Worcestershire sauce
- bourbon
- apple cider vinegar
- canned crushed tomatoes
- salt
Maple Bourbon Beans
Prep
Cook
Inactive
Total
Yield 8 servings
Sweet, savory, and spicy beans are a great complement to any meal. This vegan version of traditional baked beans is sure to delight even the most die-hard carnivores.
Ingredients
- 1 1/2 cups dried navy, cannellini, cranberry, or pinto beans (10 oz. dried weight) = 3 1/4 cups soaked, or 2 14-ounce cans
- 4 cloves garlic
- 1 medium onion, any color
- 2 tablespoons molasses
- 1/3 cup maple syrup
- 1 tablespoon prepared Dijon mustard
- 2 bay leaves
- 1 teaspoon gochugaru Korean chile flakes OR 1/4 teaspoon dried red chile flakes
- 1 tablespoon smoked paprika
- 1 tablespoon vegan Worcestershire sauce
- 1/4 cup bourbon
- 1/4 cup apple cider vinegar
- 1 28 ounce can crushed tomatoes
- Salt to taste: 2 teaspoons fine salt (or 1 1/2 teaspoons kosher salt) plus additional if necessary. If you are using canned tomatoes with no salt added, you may need another teaspoon of salt.
- 6 cups water (for soaking the beans)
- 1 1/2 cups water (for cooking the beans with the oven method)
Instructions
Whichever method you will be using (except when using canned beans), soak the beans in water for 12 hours, or pour boiling water over them and let them soak for 2 hours. Drain the beans.
Instant Pot Method: Set the Instant Pot to sauté, add 1/4 cup water, then add the onion and garlic. Cook for 3-4 minutes or until the water starts to evaporate. Add the remaining ingredients along with 2 teaspoons of salt. Fix the lid on the Instant Pot and set the timer for 70 minutes.
When done, let the steam release automatically which will take about 20 minutes. Manually release any remaining steam, take the lid off the pot, and stir and check the beans. They should be tender. Remove the bay leaves before serving. Add additional salt to taste if desired.
Oven Method: Heat your oven to 325 degrees F. In a large heavy soup pot with heatproof handles and top, sauté the onion and garlic in 1/4 cup water. Cook over medium heat until the water starts to evaporate. Add 1 1/4 cups water and the remaining ingredients, stir well, put the lid on the pot, and place in the oven for 2 1/2 hours. After 2 1/2 hours has passed, take the beans out of the and check a bean for doneness. If they’re not tender, bake the beans for another 1/2 hour. Take the pot out of the oven, stir the beans, and taste for salt. Remove the bay leaves before serving. Add additional salt to taste if desired.
Canned Beans Quick Method: No need for the Instant Pot (and no soaking, either). Make the sauce, add the drained canned beans, and bake in the oven, covered, for 30 minutes. Finish the beans on the stovetop with the lid removed, stirring for about 3 minutes to thicken the sauce. Remove the bay leaves before serving
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