Instant Pot Baked Beans: A Summer Must Make Recipe
Instant Pot Baked Beans are made with dried beans and a rich maple sauce and are a summer must-make recipe!
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Ingredients
For the Beans
1 pound dried navy beans or pinto beans, see notes
6 cups cold water
For the Baked Beans
4 ounces bacon, chopped optional
1 onion minced
3/4 cup apple juice
1/2 cup tomato sauce
1 teaspoon dried mustard
1/4 cup molasses
2 teaspoons salt
1/3 cup maple syrup
1 teaspoon apple cider vinegar
Instructions
Place navy beans in the pressure cooker with the 6 cups of water. Close the lid on Instant Pot and cook for 25 minutes on high pressure.
Let pressure release naturally for 20 minutes, then do a release of any remaining pressure. Remove beans from Instant Pot and drain off any excess liquid in a colander.
Turn Instant Pot to Saute and let heat up until pressure cooker reads, HOT.
Add in chopped bacon if using, if not using bacon add in 1/2 tablespoon canola oil. Add in the chopped onion and cook for 2-3 minutes, or until bacon begins to brown and the onion begins to soften. Turn the Instant Pot OFF.
Add in apple juice and scrape up any browned bits on the bottom of Inner Pot. Add in tomato sauce, seasonings, vinegar, molasses, and maple syrup and stir well. Stir in cooked beans.
NOTE: If using an 8 quart Instant Pot you need to use 1 full cup of apple juice plus 1/4 cup water.
Place lid on the pressure cooker and be sure the vent knob is sealed. Cook on high pressure for 20 minutes. Let pressure release naturally for at least 15 minutes.
OPTIONAL: If you would like your baked beans to have a thicker sauce, you can saute beans after they have cooked. Simply turn on Saute and stir well for 10-15 minutes or until sauce reaches your desired thickness.
Notes
This recipe has been developed for the 6 quart Instant Pot, if you have an 8 quart instant pot, you will need to either DOUBLE this recipe or use 1 full cup of apple juice plus 1/4 cup water to prevent a burn warning.
While not traditional, feel free to use pinto beans or small red beans in place of the navy beans. The cook time will remain the same.
If your family is opposed to chopped onions, omit the onions and add in 2 teaspoons dried onion powder.
If you use water in place of the apple juice, you will need to double or triple your maple syrup or sweetener of choice and add in more salt for flavor.
If you do not use bacon, you may need to increase your salt for more flavor.
It is really important to let your instant pot release pressure naturally when cooking beans.
For a sweeter, darker result add in an additional 1/4-1/3 cup brown sugar. For my classic baked beans recipe, I add in the brown sugar for a more decadent side dish!
How to Make Boston Baked Beans ~ A New England Saturday Tradition!
Let this native New Englander show you how simple it is to make real Boston Baked Beans, just as they have been made since Colonial days, and I'll even show you a couple of favorite New England variations.
RECIPE:
Boston Baked Beans
1 lb. dried Navy, Soldier, Pea, or other favorite beans.
6 Tbs. brown sugar, packed
1/2 cup Grandma's dark molasses
2 tsp. dry Coleman's mustard
1 tsp. salt
1 medium onion, chopped coarsely
4-6 oz. fat salt pork belly, scored crosswise to rind in 1/2 inch squares. Do not cut through rind. Hint: pork cuts easier if frozen.
DIRECTIONS:
Pick over beans for defects or stones, wash, and soak overnight in 1-1/2 gallons water.
In morning, parboil about 25 minutes. Skins will crack open when blown upon. Do not add any salt.
Remove beans with slotted spoon to crock, but reserve the liquid, which will be needed throughout cooking for replenishment.
Add remaining ingredients and stir in enough of the reserved liquid generously to completely cover. Place pork on top of beans with the cut pork belly side down, with rind facing up.
Cover with crockery lid or cover loosely with foil. Do not seal tightly.
Check at least every 90 minutes and don't allow beans to dry out. Replenish with reserved parboil water as needed during cooking to maintain liquid.
Bake at 275° F for six hours, or until tender.
NOTE: Kidney, yellow-eye and certain others require longer cooking times at increased temperature of 300°.
Homemade Heinz Baked Beans
I hate how Heinz baked beans are kinda slimy…. so I make it from scratch instead. It's crazy easy and tastes SO SIMILAR to Heinz it's almost scary! (Except, you know. No preservatives or artificially flavouring, and you've made it fresh instead of sitting in a can for weeks/months/years ????)
FAVORITE CANNED BAKED BEANS Made from Scratch
If you enjoy canned beans this is a great recipe for you. The small white navy beans cook up really well with a minimum amount of soaking and the flavors from the sauce make it hard to tell this bean recipe from the best ones you can buy in the can at the store.
Favorite Canned Baked Bean
2 lbs of white navy beans
7 cups of tomato juice
3 cups plain tomato sauce
2 cups of brown sugar
1 ½ cups chopped onions
½ cup molasses
1 ½ tbsps of liquid smoke
1 tsp salt
1 tsp black pepper
1 tsp allspice
1 ½ tbsps of dried mustard
Carefully pick through 3 pounds of dried small white navy beans, looking for ones that are not perfect and ensure there are no foreign objects in them, like rocks or sticks. Rinse the beans and then put them in a large pot, cover the beans with water about one inch over the beans. Bring the pot to a boil and then shut the heat off and time one hour. After the one hour is up drain the beans add them back to the pot covering them again with water about one inch over the beans. Bring to a boil and then turn down to simmer for 30 minutes.
While the beans are simmering move on to the sauce. Mix all of the remaining ingredients together in a big pot and stirring frequently simmer the mixture until the timer goes for the beans.
Drain the beans. Fix quart jars ¾ full with beans and ladle the sauce over the beans. Clean your jar rims and put on the bands. Put the filled jars into your pressure canner and can quarts for 90 minutes and pints for 75 minutes.
Here is the link to the Canned Coleslaw in case you missed it before.
vecteezy.com/video/2041721-drinking-coffee-and-reading-book-concept Drinking Coffee and Reading Book Concept. Stock Videos by Vecteezy
Music Credit: Green Green Garden by Chris Haugen
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Our Silver Moments in no way provides any warranty, express or implied, towards the content of recipes in this website. Not all of the recipes shared here will have been approved by the agency responsible for food safety in the country you reside in. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food presentation and to determine the nutritional value, if any, and safety of the presentation instructions.
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Colleen Palumbo
#25 – 1410 11th Ave North
Golden, BC Canada
V0A 1H2
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All video and photographic rights belong to Colleen Palumbo unless otherwise stated.
FlyLady's Baked Beans
Everyone Loves these Beans; 1 pack of bacon, 1 onion chopped, 2- 15oz cans of Pork and Beans Drained, 1 cup of ketchup, 1 tablespoon of yellow mustard, 1/2 cup brown sugar, splash of Worcestershire Sauce 1teaspoon.
FlyLady.net
Martha Stewart Teaches You How to Cook Beans | Martha's Cooking School
It's time to spill the beans...on cooking beans. Martha Stewart is learning from the best, as legume expert Cesare Casella shares all there is to know. He's focusing on three different cooking methods—stovetop, pressure cooker, and oven—so whether you are making bean salad, panzanella, or baked beans, you will be ready with the right bean for the job. From the basics of prep (dried vs fresh, soaking, bean water, and even how to prevent gas) to an enviable Boston baked beans recipe, this episode will have you filling your grocery cart with sacks and cans of all the bean varieties you can find.
#MarthaStewart #CookingSchool #Beans #Legumes #Recipe #Soaking
00:00 Introduction
1:09 Cesare Casella
1:43 Stovetop Method
7:53 Pressure Cooker Method
10:00 Oven Method
12:16 Seven Bean Salad
14:43 Panzanella
18:22 Martha's Boston Baked Beans
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Teaches You How to Cook Beans | Martha's Cooking School