Mix all dry ingredients together. Set aside.
Puree beans with wet ingredients.
Pour wet ingredients into dry and combine with a spatula or spoon. Knead until dough is firm and springy.
To steam, wrap tightly in foil and steam for 1 hour. Add more water to your pot if it cooks off.
To bake, place in a dutch oven (or any oven-safe pot with a liwith 2 cups vegetable broth and (optiona1 tbsp pickling spices. Bake at 350°F, covered, for 1.5 hours, flipping halfway through. For a firmer texture, uncover for the last 30 minutes of cooking.
Store in an airtight container in the fridge for up to a week, or freeze for later use.
Note: The characteristic pink corned beef color can be achieved using beets. If using prepared vegetable broth, boil beets in the broth to extract their color, then remove beets and cool broth before using in the recipe. If using bouillon cubes, prepare the cubes using beet juice or the liquid leftover from boiling beets. Just make sure the volume of broth you use is still equal to 1 1/2 cups. Alternatively, add beet juice to the braising liquid in your Dutch oven for the effect seen in the photos above.