One Pot Basic Vegan Beans Recipe (Easy & Versatile)
Easy, homemade Vegan Beans you can make on the stovetop or the Instant Pot. Budget-friendly, protein-packed, and super versatile, you will love this easy recipe!
Servings: 5 cups cooked beans
Ingredients
- 1 1/2 cups dry beans I used cranberry beans, pinto beans are similar
- 4 " piece of kombu/kelp
- 1 head of garlic halved or top sliced off
- 1/2 medium red onion
- 1 shallot
- 4 cups vegetable stock
- 2-3 few sprigs of thyme and rosemary
- 1-2 bay leaves
- salt and pepper to taste
Instructions
- Prepare beans by rinsing, and soaking in filtered water with kombu. Make sure there's at least 2 inches of water above the beans as they will expand. Soak for at least 2-3 hours, or overnight preferably.
- Baking method: Preheat your oven to about 350F. Drain beans, saving kombu, and transfer to an oven safe dutch oven. Add all remaining ingredients except salt and pepper to the pot and bake for about 2 hours. Beans are ready when they are fork tender.
- Instant Pot method: If using this method, you can skip soaking if you'd like. Drain beans, saving kombu and add to Instant Pot along with remaining ingredients except for salt and pepper. Cook on High Pressure function for 25 minutes (this cook time works for cranberry beans and similar white beans like pinto). Release pressure using a spoon (be careful not to get hit by the steam release).
- Stovetop method: Drain beans, saving kombu and add along with all remaining ingredients except salt and pepper to large pot. Bring to a boil, then reduce to a low simmer and cook until beans are tender. It may take anywhere between 1-3 hours, depending on the bean varietal so just check in on them every so often.
- Once beans are cooked, season with salt and pepper to taste and enjoy.
Notes
Secrets to Success
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- This bean recipe can be prepared in various ways--stovetop, in the oven, or in an instant pot. I'll include all three methods in the recipe card below, but I recommend instant pot for speed and oven baked for the most hands-off approach.
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- Make sure you account for soaking time if you're using a non-instant pot method. Even if you are, you may want to soak anyways to make the beans easier to digest and cook even faster. You can also refer to my Soaking & Sprouting Guide if you'd like to sprout or activate your beans.
Serving Tips
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- This is such a versatile recipe. You can really use them for anything! Serve them as a side dish with your favorite vegan protein, or build a burrito bowl with cilantro lime rice and all the fixings for a Mexican-inspired meal. Spice them up with red pepper flakes. Season with soy sauce or Tamari. Or try one of these recipes:
Storage Tips
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- Store leftover vegan beans in the cooking liquid in an airtight container in the refrigerator and use within one week.
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- Reheat in the microwave or on the stove or in whatever dish you’re preparing to serve them with.