stew with dumplings.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 2 cups dried navy beans
- 2 cups water
- 2 cups low-sodium vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- salt and freshly ground black pepper to taste
Instructions
- Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the instant-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
- Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
- Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.
- Baked beans may be served hot, room temperature, or cold with leftovers being stored in the refrigerator.
Reviews
Very tasty, and a close but not exact match. These have more flavor from the Worcestershire sauce and onion (which I subbed for the garlic on EC’s good recommendation), and the commercial Heinz beans have more tomato (see photo). I added 7 minutes cook time and could have added a couple more. I replaced the lost steam with another cup or so of vegetable broth, which I’m sure added more flavor. Even then, there was less than 2 cups of liquid left over. It might reduce the timing guesswork to develop a version that starts with soaked beans. The bottom line is that this recipe improves on the flavor of the canned beans, and once I dial in the cooking time and liquid, it should match the texture, too. Will become a staple, I’m sure. Photo: Recipe on the left, Heinz on the right.
If you look at the ingredients of Heinz baked beans there isn’t garlic but onion. Next time I will sub the garlic powder with onion powder instead. Good copycat recipe though!
I must say that this is pretty good. My family likes beans on toast for supper sometimes, another particularly British dish. But we don’t put garlic powder in anything. It is not a traditional British food; and no authentic recipes use it. It is just not in our culture. So if you are going to name it British, or English; leave the garlic out.