Go Back

Old-Fashioned Baked Beans

vegan baked beans in a molasses & tomato sauce made with pantry staples
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine french canadian, pantry staples

Ingredients
  

  • 3 cups cooked black beans (equal to 1 cup dry beans) Alternatively, you can use navy beans, pinto beans, Great Northern beans, black-eyed peas, kidney beans or anything else that you have on hand.
  • 1 medium onion sliced
  • 1 cup ketchup
  • 2 tbsp mustard
  • 1/4 cup brown sugar you can omit or reduce this if you like them less sweet
  • 1/4 cup molasses preferably blackstrap, but fancy will work!
  • 1 tsp liquid smoke
  • 1 tbsp dehydrated onion flakes substitute 2 tsp onion powder if you don't have flakes
  • 2 cups water
  • 3 tsp ground black pepper or more, to taste
  • 1/4 tsp salt or more, to taste
  • 1 tbsp cornstarch substitute potato starch - or omit entirely and cook down longer if you don't have cornstarch

Instructions
 

If Using Instant Pot (Dried Beans)

  • Combine 1 cup dried beans with 3 cups water.
  • Cover, lock & set to pressure cook for 25 minutes.
  • Allow natural pressure release. Drain if needed.
  • Return beans to pot.
  • Combine 1 cup water with cornstarch. Stir into beans.
  • Combine all other ingredients and stir.
  • Continue cooking, stirring occasionally, until sauce thickens, about 20-25 mins.

If Using Stovetop (cooked/canned beans)

  • Combine 1 cup water with cornstarch.
  • Add beans & cornstarch/water mixture to large pot. Stir.
  • Combine all other ingredients and stir.
  • Simmer mixture over medium-low heat.
  • Continue cooking, stirring occasionally, until sauce thickens, about 20-25 mins.
Keyword beans, instant pot