Instant Pot Baked Beans | The Recipe Rebel
These Instant Pot Baked Beans are the perfect barbecue side dish made completely in the pressure cooker! Start with dried beans and end with perfect bbq baked beans in no time!
INGREDIENTS:
2 cups dry navy beans
6 cups water or chicken broth
1 cup water
1 can tomato paste (156 ml)
1/2 cup apple cider vinegar
1/2 cup pure maple syrup
2 tablespoons corn starch
2 teaspoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/8 teaspoon black pepper
2 tablespoons Worcestershire sauce
1-2 pinches red pepper flakes optional
3-4 drops liquid smoke optional
PRINTABLE RECIPE & NUTRITION:
Baking Hams For Using In Soups And Stews
Baking Hams For Using In Soups And Stews
Although baked ham is undoubtedly a delicious meal in its own right, you can make it even more special by adding the cooked meat to a variety of hearty soups and stews. But first, you will have to bake the ham to perfection using a savory glaze containing ingredients such as brown sugar, honey, mustard, fruit juices, or even wine.
Be sure to baste the ham often during the cooking process to keep it from drying out and also use a tent of aluminum foil if it is going to take longer than one hour to cook. Allow about 20 minutes per pound when baking a partially cooked ham at 350 degrees Fahrenheit, or about 10 minutes per pound for full cooked hams.
You will know the ham is ready when the internal temperature reaches 160 degrees Fahrenheit.
Allow the ham to cool slightly before removing from the bone to add to soups and stews. Shredded, sliced, or diced ham can also be used for adding flavor to casseroles, salads, and pasta dishes and of course, for making ham sandwiches.
After slicing the cooked ham and using the meat, ham bones are a must have ingredient for making so many different types of savory soups. Place a ham bone in a large stock pot with water, large chunks of potatoes, and cabbage leaves for a hearty and comforting meal especially on a cold autumn or winter evening. Also, use shredded ham as garnishes for topping creamy soups.
Besides potatoes and cabbage, ham is also great for using with beans to create a protein filled soup. Fresh bread will be all you need to compliment the soups and stews you make flavored with delicious baked ham.
Hearty White Bean Soup in the Crockpot Recipe
What You Need
• 1 large meaty ham bone
• 1 quart vegetable broth
• 1 1/2 cups carrots, sliced
• 1 1/2 cups celery, chopped
• 1 medium onion, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 2 large cans (about 15 ounces each) diced tomatoes with juice
• 1 cup frozen baby lima beans, cooked, drained
• 2 cans (about 15 ounces each) white beans, drained
• Salt to taste
How to Make It
In a large, 6 quart crockpot, add the ham bone, the vegetable broth, the sliced carrots, chopped celery, and the diced onion and cook on the high setting for 4 hours or the low setting for 8. All of the vegetables should be tender after cooking.
Remove the ham bone from the crockpot and allow to cool slightly before removing the meat from the bone and then shredding or chopping it into small pieces.
Return the pieces of ham to the crockpot along with the thyme, black pepper, cans of diced tomatoes with juice, the drained lima beans, and the 2 cans of drained white beans. Cook on the high setting for about 45 minutes or until all of the vegetables are tender.
Add salt to taste and serve the hearty white bean soup while hot.
Serves 8.
The BEST Slow Cooker Baked Beans {Classic Recipe}
SLOW COOKER BAKED BEANS
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Here is my secret recipe for classic baked beans in the slow cooker! Great for weekend barbecues or potlucks.
RECIPE:
INGREDIENTS:
8 oz. bacon (half of a 16 oz. package)
56 oz. Homestyle Bush's Baked Beans
1 cup diced yellow onion
1/2 cup barbecue sauce
1 Tbsp. brown sugar
2 Tbsp. mustard
2 tsp. Worcestershire sauce
SLOW COOKER SIZE: 3-quart or larger
INSTRUCTIONS:
Slice the raw bacon into 1/2 inch pieces. Cook on the stove top in a skillet until HALFWAY browned, drain. Add to the slow cooker.
Add the remaining ingredients and stir.
Place the lid on the slow cooker.
Cook on LOW for 5 hours or HIGH for 3.5 hours.
Stir, serve and enjoy!
Note - If your slow cooker cooks hot, be sure to stir these once or twice at the end of the cooking time. Mine had no problem, but often on thick and sweet recipes, they tend to stick on the edges.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Grandma's Truly Homemade Baked Beans | Memorial Day Recipe
Grandma didn't always share her secret recipe. But with this homemade baked beans recipe, she knew that it was too good not to pass on to another generation. These beans are far better than anything from a can with so much more flavor!
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------------------------------
Skip ahead:
0:00 Intro
0:13 Getting the beans ready
1:53 Getting the sauce ready
5:43 Chopping the bacon
6:50 Putting the beans in the pan and into the oven
8:03 Tasting the baked beans
INGREDIENTS
- 1 lb dried navy beans
- 1 medium onion, diced
- 3 tbsp yellow mustard
- 3 tbsp ketchup
- 6 tbsp molasses
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 1/2 cups reserved cooking liquid
- 12 oz bacon, cooked and chopped
INSTRUCTIONS
- Soak beans for 8 hours in 1 quart of water and 2 tsp salt. Once soaked, drain and cook the beans in a large stockpot with 2 quarts of water and 1 tsp salt until creamy on the inside, about 1 hour.
- Once the beans are fully cooked, preheat the oven to 375°F.
- Remove the beans from the heat. Drain and reserve the cooking liquid. Return the beans to the stockpot. To the beans, add the chopped onion, yellow mustard, ketchup, molasses, salt, pepper, reserved cooking liquid (if the cooking liquid is less than 1 1/2 cups, add water to make the 1 1/2 cups needed), and bacon. Stir to combine and pour into a greased 9×13-inch baking dish.
- Cover the beans with tin foil and place them in the preheated oven. Cook for 45 minutes with the cover on and then remove the cover and cook for an additional 15 minutes. At this point, the sauce will be mostly reduced. Remove the beans from the oven and serve.
#beans #bakedbeans #bbq #memorialday #recipe
INSTANT POT BAKED BEANS! Vegan Recipe
Today I'm making vegan baked beans in the Instant pot! RECIPE BELOW
☆Things mentioned in video☆
INSTANT POT-
LUX 6 QT
Mesh Strainer-
INGREDIENTS:
1 lb small white beans
5 cups water
2 bay leaves
1 onion diced
4 cloves garlic minced
1 cup tomato sauce
1/2 cup maple syrup,
2 tbsp molasses
2 tbsp apple cider vinegar
2 tbsp liquid aminos
1 cup water
1/8 tsp black pepper
1 tbsp yellow mustard (not pictured in video)
pinch salt (optional)
To the inner pot add 1 lb dry beans, 2 bay leaves and 5 cups water. Cook on high pressure for 25 minutes. When 25 minutes is up do a 20 minute natural release. Drain beans and set aside.
Clean inner pot and put it back inside instant pot. Set IP to saute mode. Saute onions and garlic for 5 minutes until soft. Add in tomato sauce, maple syrup, molasses, liquid aminos, vinegar, pepper, mustard, 1 cup water and the cooked white beans. Cook on high pressure for 25 minutes. When finished do a 20 minute natural release.
*recipe notes*
add 1/4 tsp salt if you are used to eating high salt foods and want the extra flavor
add smoked paprika or liquid smoke for smoky flavor
add 1 tbsp yellow mustard (I ran out for the video)
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Slow Cooker Whole Chicken {much better than buying a rotisserie chicken!}
SLOW COOKER WHOLE CHICKEN
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We love making a whole chicken in the slow cooker instead of buying a rotisserie chicken. Use the leftovers for tacos or soup the next day.
RECIPE:
INGREDIENTS:
5 lb. small whole chicken (look for a chicken that is on the smaller size around 4-5 lbs.)
1/2 cup butter
1 lemon (optional)
4 carrots - peeled and halved
1 red onion - peeled and quartered
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS:
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour over the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. If you are concerned if your chicken is done, use a thermometer. 165° Fahrenheit is the safe temperature for chicken.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475