Veggie 'Boston Baked' Beans

Veggie 'Boston Baked' Beans

24 September 2018

Introducing our delightful Veggie 'Boston Baked' Beans recipe, a vegetarian twist on the classic dish that's perfect for batch cooking in your pressure cooker! With a burst of smoky flavor coming from paprika instead of bacon, this recipe is sure to bring joy to your kitchen. Whether you enjoy it as a main dish or a tasty side, it's a guaranteed crowd-pleaser.
  • Recipe





Preparation Time

1 hour soak time

Cooking Time

25 minutes (13 mins at pressure)


500g dried haricot beans (or cannellini or pinto if you can’t find haricot)

1tbs vegetable oil

1 tsp sea salt

2 tsp vegetable oil

2 onions - sliced

2 cloves garlic - crushed or chopped

1 green pepper - finely diced

½ tsp smoked paprika

2 tsp Dijon mustard

3 tbs black treacle (or molasses)

2 tbs tomato puree

3 whole bay leaves (fresh or dried)

A few sprigs fresh thyme (plus few for garnish)

½ tsp sea salt

Black pepper

700ml water

To serve - Crusty bread and green vegetables or salad


1First part-cook the beans. Rinse the beans and place in the pressure cooker pan. Add 1½ litres cold water, 1 tsp sea salt and 1 tbs vegetable oil (important as this helps to prevent foaming). Place on the lid and lock then bring to high pressure. As soon as pressure is reached (the indicator will pop up) turn down the heat to the minimum to maintain pressure and time for 3 minutes. Allow the pressure to drop naturally for ten minutes, then release any remaining pressure using the valve if necessary. Remove the lid but leave the beans in the hot water for an hour to continue hydrating. The beans are not safe to eat at this point

2 When the beans have soaked for an hour, drain and rinse them and set aside. Wash the pressure cooker pan

3 Heat the pan over a medium heat and add 2 tsp oil then fry the onions for a few minutes until starting to soften and turn light golden brown. Add the green peppers, garlic, smoked paprika, mustard, treacle, tomato puree, bay leaves and thyme sprigs. Season with salt and black pepper. Return the beans to the pan and pour over the water

4 Put on the lid, lock in place and bring up to pressure. As soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 10 minutes. When the time is up, turn off the heat and allow the pressure to drop naturally

5 Take off the lid, remove the bay leaves and thyme sprigs and discard them. Simmer for a few minutes with the lid off to reduce the sauce slightly if necessary

6 Garnish with the extra thyme leaves and serve with crusty bread and some green vegetables or salad

TIP: Freeze leftovers in small portions to defrost and use as a side dish at barbecues

So grab your trusty Prestige pressure cooker and get ready to create a hearty and satisfying meal that will leave everyone asking for seconds. Don't forget to freeze any leftovers for future barbecues too! Let's cook up some tasty goodness together!