Vegan Boston Baked Beans & Cornbread Casserole with a Fajita Bottom

I love a good Boston Baked Bean, but combined with the power of the Instant Pot, you have a fantastic Baked Bean with the use of fewer resources. Traditional Baked Beans can be cooked in a Dutch Oven on the camp fire as well. When I lived in town, I would bake them in the oven all day along with other treats throughout the day. I didn’t want to be an oven slave today or use that much propane, I chose to experiment with the Instant Pot today and I am pleased with the result.

Ingredients and Method

1 lb Pinto Beans- Clean, rinsed, and soaked over night

1/2 Cup Brown Sugar- Organic to be considered vegan

1 Tbs dried Mustard

2 Bay Leaves

1 Tbs Salt

1/2 Cup Tomato Product- V8, Tomato Juice, 4 Fresh Tomatoes, or 1/3 Cup Ketchup

~1 tsp Black Pepper, I just grind until I question, why am I still grinding Pepper? + 1/4 tsp White Pepper

1 Healthy Tsp of Mushroom Power, I wish I would have added some Dried Shiitakes and then cut them up before serving. Next time.

2 Cups Water

Boil all listed ingredients and then add Drained Beans

Add 1 very Large Onion- sliced on top

Cook on High Pressure for 20 Minutes- Let it naturally release pressure for about 30 minutes

Add 1/4 Molasses to pot and then pour into Large Baking Dish and then add to oven uncovered Bake at 375 until the Cornbread is Finished Baking.

Time to Start Making The Cornbread

Melt 1/2 Butter into Large 12” Cast Iron Skillet- use whatever oil you want or honestly, make any cornbread you want, just add hella corn to it if you make your own. Pour the melted Butter into the Corn Mixture before adding vegetables.

I chopped 1 Onion and a variety of Sweet Peppers into Fajita type strips- this is optional, I guess, I would recommend it if available. I was cleaning out my fridge. It’s moving day tomorrow after all.

To Large Mixing Bowl add:

1 Egg or 1 Portion of Egg Replacer

1 Can Corn- Drained, you don’t need the water

1 Can Creamed Corn- entirely

Add melted Butter to mixing bowl

Heat the Cast Iron Skillet back up and then add Onions and Peppers to start cooking

Then Mix in 1 Box Jiffy Cornbread Mix- I like the Honey one because it’s so sweet- into the Corn Mixture. When Onions and Peppers are hot and have a little color on them, but still fairly firm, pour Cornbread Mixture over the top. Smooth out to cover Vegetables and then add to oven with the beans and bake for about 30 minutes.

Finished Cornbread Casserole with Baked Beans

Let cool for a few minutes, I burned the crap out of my mouth. I even paused to take photos for a while.

Mush Love