Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 277
- Carbohydrate: 53g
- Fat: 1g
- Fiber: 17g
- Protein: 16g
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