Easy Vegetarian Pressure Cooker Beans Recipes

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EASY VEGETARIAN CROCK POT REFRIED BEANS (WITHOUT LARD!)



Easy Vegetarian Crock Pot Refried Beans (without Lard!) image

Creamy refried beans from scratch, right in your Crock Pot! With a simple list of ingredients, these lard-free vegetarian and vegan refried beans are a cinch to make.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 9

1 pound dry pinto beans
3 cups vegetable broth + a little more for thinning
2 tablespoons olive oil
4-5 medium cloves garlic
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 fresh lime (optional)

Steps:

  • Rinse beans under water and pick through, discarding any weird broken bean pieces or other debris. Place beans in a 3-quart or larger Crock Pot and fill Crock Pot with water to about 2 - 3 inches above the beans. Cover and let sit overnight, or for at least 8 hours.
  • Discard soaking water by pouring beans into a colander. Rinse beans. Return beans to the Crock Pot.
  • Add vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, and salt.
  • Cook on low for 8 - 10 hours, until beans are cooked through.
  • Turn off Crock Pot and remove lid to allow beans to cool a bit so that they're safer to handle. Using an immersion blender, blend beans to desired consistency (you might like your beans to be 100% smooth, or chunky with a few beans still left whole). A note on liquid level: Crock Pots can vary, so if before blending, the liquid is still above the level of the beans, you may want to skim a little off and reserve the liquid for possibly thinning later on. Mine cook down and end up at the perfect consistency with exactly 3 cups vegetable broth, and I don't need to remove any of the liquid before blending.
  • Turn Crock Pot back on to low and let pureed beans sit and cook for another 30 minutes or so. This will help the beans to thicken up and the flavors to develop.
  • Taste and add additional salt if desired. I actually like to use 2 teaspoons kosher salt up front, but I like mine a bit salty. If beans are too thick, add additional vegetable broth and stir. If beans are too thin, let sit for a little longer and they will thicken up nicely.
  • Squeeze half a lime over the top of the beans before serving, if desired.
  • These keep in the refrigerator in an airtight container for 2 - 3 days, or you can keep them frozen for several months. They will thicken after sitting. Just thin with vegetable broth or water to the desired consistency.

INSTANT POT® VEGETARIAN BAKED BEANS



Instant Pot® Vegetarian Baked Beans image

Vegetarian baked beans made simple in a multi-functional pressure cooker. While this recipe does require cooking the beans in tw0 steps, the beans' texture is perfectly consistent. Bonus is that you don't have to soak the beans overnight.

Provided by Soup Loving Nicole

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package dry navy beans, rinsed and picked through
8 cups water
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons smoked paprika
1 ¼ cups vegetable broth
¼ cup pure maple syrup
¼ cup apple cider vinegar
3 tablespoons tomato paste
2 tablespoons yellow mustard

Steps:

  • Place beans in a multi-functional pressure cooker (such as an Instant Pot ®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.
  • Select the Saute function and add onion, bell pepper, garlic, oil, smoked paprika, and garlic. Saute until onions are translucent, about 3 minutes. Turn off.
  • Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Remove the lid and let sit 5 minutes to thicken.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 36.3 g, Fat 2.4 g, Fiber 11.9 g, Protein 10.8 g, SaturatedFat 0.3 g, Sodium 141 mg, Sugar 8.2 g

EASY VEGETARIAN PRESSURE COOKER BEANS



Easy Vegetarian Pressure Cooker Beans image

Easy, healthy, cheap, environmentally friendly, and delicious, this recipe will feed a hungry family or bachelor for days. After much experimentation, this simple recipe is still the best. These beans are a great base. Add hot sauce and sauteed vegetables for a delicious soup. Add to your favorite burrito or serve any way you like; a meal itself or a perfect side dish. Don't be shy with salt, good beans are salty. Use whatever beans you like. My favorite beans for this recipe are black, pinto, and canary beans. Recipe is for 6 quart pressure cooker, so adjust if yours is smaller.

Provided by ellakosmo

Categories     Bean and Pea Side Dishes

Time 8h45m

Yield 12

Number Of Ingredients 9

3 cups dried black beans
9 cups water
1 onion, diced
3 tablespoons olive oil
4 cloves garlic, diced
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
salt to taste
1 cup water as needed

Steps:

  • Place black beans into a large container and cover with 9 cups water; let stand 8 hours to overnight. Drain and rinse beans.
  • Combine beans, onion, olive oil, garlic, cumin seeds, mustard seeds, and salt in a pressure cooker; add enough water as suggested by pressure cooker manual.
  • Cook beans according to pressure cooker manual until tender; season with salt.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 31.8 g, Fat 4.3 g, Fiber 7.7 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 22.5 mg, Sugar 1.5 g

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