My family absolutely loves baked beans, especially Terry and my mother. Before we used to can our own beans, Terry used to buy so many cans of baked beans you would have thought the store would run out! And, because our family loves baked beans so much, we decided to celebrate my mother's birthday this year by making her some in the WFPB SOS style. "SOS, really?" Yes, really! This recipe is added salt, oil, and sugar free! But, you want to know the best part about all of this? It's that this recipe is still just as delicious, but more nutritious, than your regular store-bought beans. So go ahead and give these a shot! We love them, and we hope you will too.
Baked Beans
Cooking Time: ~30 Minutes
Ingredients
1 sweet onion, diced
4 cloves garlic, diced
1 cup pitted dates (made into date paste)
1/2 cup Ketchup
1 Tbsp Dijon mustard
1 Tbsp vegan Worcestershire sauce
4 (15oz) cans navy beans, drained and rinsed or 1 pound navy beans soaked overnight
1/2 cup water
4 cloves garlic, diced
1 cup pitted dates (made into date paste)
1/2 cup Ketchup
1 Tbsp Dijon mustard
1 Tbsp vegan Worcestershire sauce
4 (15oz) cans navy beans, drained and rinsed or 1 pound navy beans soaked overnight
1/2 cup water
Instructions
1. Make date paste by bringing 2 cups of water to a boil.
2. When water is boiling, add 1 cup (10) pitted dates, cover, and turn off heat.
3. Let sit for 10 minutes. Place 3/4 cup water and dates in a blender, blend until smooth.
4. For thinner date paste add more date water, or less water for thicker date paste.
5. Add all ingredients to an instant pot. Cook on high pressure for 25 minutes, slow release for 20 minutes.
2. When water is boiling, add 1 cup (10) pitted dates, cover, and turn off heat.
3. Let sit for 10 minutes. Place 3/4 cup water and dates in a blender, blend until smooth.
4. For thinner date paste add more date water, or less water for thicker date paste.
5. Add all ingredients to an instant pot. Cook on high pressure for 25 minutes, slow release for 20 minutes.
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