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:
How to Can the Best Baked Beans using Tattler Lids..
Canning Baked Beans in jars
Canning Pork N Beans
For 8 pint jars or 4 quarts of pork 'n' beans.
4 lbs of beans makes 10 quart Jars.
In each hot, sterilized pint canning jar, I added
1/2 Cup of Beans for Pints
1 Cup of Beans for Quarts
Recipe is for 4 Quarts or 8 Pints!
1/8 Cup of each per Pint or 1/2 Cup for Quarts
Onions , Bell Pepper and Celery
(Note: I changed the added tomatoes to V-8 Juice as it is not only good for you but also taste better.)
In a large stainless steel saucepan I mixed my sauce using...
Enough sauce for
INGREDIENTS FOR SAUCE…..
2 15-16 oz Cans of V-8 Juice
4 Cups of Water
2/3 cup brown sugar
1/2 Cup BBQ Sauce
1/3 Cup Molasses(you could use honey, corn syrup... or any other liquid sweetener)
1 TBSP prepared yellow mustard
2 tsp salt
2 tsp Black Pepper
1/4 Cup Dehydrated minced Onions or 2 tsp onion powder
1 TBSP Garlic Powder
1 TBSP Smoked Paprika
1 TBSP Paprika
Add Last before sealing:
2 @ 1 inch section of a slice of Bacon to be added to the top of each jar.
BRING this mixture to a boil, stirring to make sure everything was dissolved and to ensure it doesn’t stick.
“STEPS”
1. Add 1/2 C Pints, 1 C Quarts Beans to jar then add the sauce. Start with 3/4 Cup in each jar for Pints and 1 1/2 Cups per quarts. Then divide remaining into the jars..
2. Add Onions Bell Peppers and Celery. Fill remainder of the jar with hot water. Stir contents of the jars to make sure beans are stuck together in the bottom of the jar.
3. Add 2 sliced of Bacon for Quarts 1 Slice for Pints.
4. Wipe jar rims with a damp cloth using vinegar and tighten hot lids with a Ball Jar Wrench(or finger tight) , then processed the jars in my pressure canner at 10 lbs. pressure for 90 minutes for Pints .10lbs on Quarts 90 Minutes.. Beans won’t cook completely if they are not pressured for 90 minutes.
New England Style Baked Beans
***Recipe***
Bean of the Week: New England Baked Beans
I'm posting the recipe for a full pound of beans but in the demo I used 1/2 pound. If you want only 1/2 pounds of baked beans cut all the ingredients in half.
1 pound Rancho Gordo Yellow Eye beans (or Cranberry beans, Domingo Rojo or other beans), soak for 6 hours and simmered for one hour until just beginning to soften
2 teaspoons dry mustard
1 tablespoon tomato paste
1 teaspoon salt
1/3 cup molasses
1/4 cup turbinado sugar
2 tablespoons maple syrup
1/2 of a large onion, sliced very thinly
Preheat oven to 250°
Drained cooked beans, reserving the bean broth. Place 2 cups of bean broth in a medium bowl. Whisk in the mustard, tomato paste, salt, molasses, turbinado sugar, and maple syrup. Put half the beans in a large Dutch oven or cast iron enamel pot. Add half the sliced onions. Put the rest of the beans in and top the the rest of the onions. Pour the sauce over the beans. Cover and bake for 3 or more hours. Check occasionally to make sure all the liquid has not evaporated. Add more broth as necessary, but not too much, because you want a thick sauce at the end. Add salt and pepper to taste.
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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.
Instant Pot Baked Beans
Our 2nd video is homemade baked beans cooked in the Instant Pot. Everyone you speak to has a specific way of prepping or cooking the beans. I have tried to simplify the process by using the IP. We have tried both soaking and not soaking the beans and come to the conclusion that soaking overnight (at least 8 hours) softens the beans to the way we like them.
I used the Thompson's brand white pea beans (2 packages) and doubled up the recipe ingredients found on the back of the package.
Here they are: (double if cooking 2 packs)
1 medium sized onion cut up
1/4 cup of Molasses
1/2 cup ketchup
1/2 tsp of dried mustard (or 1 tsp prepared mustard)
1-1/2 tsp salt
1 tbsp brown sugar
Good luck!
Baked Beans Recipe | Boston Baked Beans | Budget recipes | Slow Cooker Recipes
Hi Neighbours, today I thought I would share an easy Boston Baked Bean recipe. It would be great for Canada Day BBQ or 4th of July for sure. The recipe is below. I made it in my slow cooker as not to heat up the house and they turned out really well. Let me know what you think in the comment section below.
Servings: 4-6
Cook time: low 6-7 /high 3-4 or until beans are tender
1 lb small dry white beans ( I used Navy Beans / The navy bean, haricot, pearl haricot bean, Boston bean, white pea bean)
3 1/2 cups of ham or beef broth or water
2-4 drops of liquid smoke ( optional)
1 medium onion, chopped
2 tsp onion powder
2 tsp garlic powder
6 slices bacon, chopped
1/4 cup light molasses
1/4 cup packed dark brown sugar
2 tsp. dry mustard Or you can add in some regular mustard like 2 tablespoons
1/4 tsp. ground black pepper or to taste
1/8 tsp. ground cloves
1 1/2 tsp. salt at the end to taste
Rinse beans with cold running water and discard any stones or shriveled beans or really soft beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at
room temperature overnight. (Or, in a 6-qt sauce pot, place beans and enough water to
cover by 2 inches. Heat to boiling over high heat; Remove from heat;
cover and let stand 1 hour or 2.) Drain and rinse beans. In 4 1/2 to 5 1/2 quart slow cooker,
stir 3 1/2 cups ham broth, or beef broth or water with beans and remaining ingredients except salt until blended. I add salt to taste at the end of cook time.
Cover slow cooker with lid and cook beans on low setting about 6-7 hours or High for 3-4 until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving. I cooked on low for almost 4 hours then I removed cover and let sit on warm or off and let beans absorb more of the syrupy mixture we made.
Enjoy and let me know if you give this a try.
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