Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author
I don’t really like cooking, but I like to eat, so I cook. I can follow a recipe just fine. I was planning on making this sauce and the beans this week, but my son asked for Impossible burgers last night and I decided to make the beans to go with. However, waiting 45 minutes for the sauce to thicken was not in my timeline.
Here’s my hack. Take all the ingredients for the Del BBQ Sauce minus the cup of water and put them in the instant pot. Then add two cans of pintos or whatever your preferred beans are. I set the instant pot for 20 minutes and let the steam release on its own.
Tada, beans! In half the time of making the sauce and then the beans. I admit, I had low expectations, but the beans came out pretty darn good. I will be using this recipe in the future. This is a great alternative to the higher sugar canned baked beans.
Adding that I did not saute anything first and I eyeballed all the ingredients. I also used frozen diced onions. Don’t be afraid to substitute for your likes and/or to make things easier.
Do you prep dried beans before baking?
If using dried beans instead of canned, first soak the beans in water overnight (use enough water to more than cover the beans by the length of your forefinger). Then cook the beans in fresh water till tender and use as indicated in the recipe.
How many servings does this recipe make?
Vicki, according to Google, one serving of baked beans is 1/2 cup, and this recipe makes 3 cups, so it is 6 servings. Definitely looking forward to trying this, it sounds delicious! I may eat more than half a cup at a time though. 😉