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Miso Baked Beans

Try these miso baked beans for a tasty Japanese & plant-based twist on an American classic. Packed with sweet, salty, and umami flavors.
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vegan baked beans in a bowl
Prep Time:15 minutes
Cook Time:1 hour
Servings: 5

Ingredients

  • ½ lb dried navy beans, pinto beans, black eyed peas** soaked overnight for 8-16 hours
  • 1 tbsp olive oil
  • ½ onion diced
  • 1 carrot diced
  • 4 shiitake mushrooms or button mushrooms diced, optional
  • 2 garlic cloves minced
  • ½ inch ginger minced
  • ½ tsp smoked paprika
  • 1 cup vegetable broth use double for stovetop version
  • 1 tbsp molasses*
  • 1 tbsp maple syrup
  • ½ tbsp soy sauce or tamari for gluten-free
  • 2 tbsp tomato paste
  • 1 pinch red pepper flakes optional for spice
  • 3 grams dried kombu*

Add at the end

Instructions

  • Sauté: Add olive oil to Instant Pot and press "Sauté". Add onion and sauté until onion turns translucent.
  • Add carrots, mushrooms, garlic, ginger, and paprika. Stir for 30-60 seconds until fragrant.
  • Add Beans & Seasonings: Add beans, broth, molasses, maple syrup, soy sauce, tomato paste, and pepper flakes. Stir well to combine, then place kombu on top, just barely submerged.
  • Pressure Cook: Place the lid on the Instant Pot and set to cook at High Pressure for 20 minutes (5 minutes for black eyed peas), then Natural Release for 20 minutes.
    Stovetop: Add more broth/water as needed so the beans are covered by an inch. Gently simmer for 1-3 hours until beans are tender but not mushy. Check and stir occasionally to make sure there is enough liquid in the pot and the beans are not sticking to the bottom.
  • Check Beans: Move the pressure knob to the venting position to release any leftover steam. Once the float valve drops, carefully remove the lid. Remove the kombu. Check the beans for doneness - if they are too hard for your liking, pressure cook them another 5-15 minutes.
  • Season & Thicken: Set the Instant Pot to "Sauté". Stir in Worcestershire sauce, mustard, and vinegar. Cook down for 5 minutes or until liquid has reduced to your liking. Turn off Instant Pot.
  • Add Miso: Take a few ladles of the liquid and add to a small bowl along with the miso. Stir until miso is evenly dissolved, then pour this mixture back into the pot and stir to distribute. Taste and adjust seasonings to your liking - add extra vinegar for acidity, molasses/maple syrup for sweetness, and miso/soy sauce/salt for saltiness.
  • Serve on toast, rice, baked potatoes, or as a side dish. Garnish with green onions if desired.

Notes

Quick Soak Beans: If you forgot to soak your beans ahead of time, you can quick soak them in the Instant Pot. Place beans, 3 cups of water, and a few pinches of salt in the Instant Pot. Set to High Pressure for 0 minutes, then Natural Release for 30 minutes.
Beans: You can use other beans but be aware that cooking time will vary for different beans, so adjust cook time as needed.
Japanese Worcestershire Sauce: Some contain fish extracts so read the ingredients label if this is of concern to you. Chuno Sauce usually doesn't contain fish/anchovies. Alternatively, you can make your own Japanese Worcestershire sauce.