Instant Pot Baked Beans ▷ Tastes better from scratch
Learn how to make this simple baked beans recipe in your instant pot. Cook them in a fraction of the time. Sweet and delicious. Beans, Beans the musical fruit. The more you eat the more you toot. Sorry couldn't resist. ????
#bakedbeans #instantpot #quickmeals
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Recipe:
8 cups water
1 lb dry navy beams, rinsed and picked through
1 tbsp olive oil
6 oz bacon, cut into small pieces
1 medium onion (I used 3/4 of a large red onion)
1 1/2 cups water, divided. (Use left over bean cooking water)
1/2 cup ketchup
1/4 cup molasses
1 tbsp brown sugar
1 tsp yellow prepared mustard
2 tbsp maple syrup ( I added 4 more tbsp)
2 tsp apple cider vinegar
1/4 tsp black pepper
1 1/2 tsp salt
Directions:
step 1:
Combine water and beans in an instant pot. Close lid and select pressure cook setting. Set timer for 15 minutes.
Step 2:
Release pressure using the natural-release method for 20 minutes; then quick release the remaining pressure according to manufacturer's directions. Remove lid. Drain and reserve the bean cooking liquid. Rinse and wipe out the instant pot.
Step 3:
Turn on instant pot and select saute setting. Add olive oil When instant pot is hot, add onions and fry for 2 minutes. Add bacon and cook another couple of minutes. Pour in 1/2 cup of bean liquid and scrape any brown bits off the bottom. Turn instant pot off.
Step 4:
Whisk together ketchup, molasses, brown sugar, mustard, maple syrup, apple cider vinegar, black pepper & salt. Return beans to instant pot and add 1 cup of bean liquid and the ketchup mixture. Gently stir. Close lid and set instant pot to pressure cooking setting. Set timer for 35 minutes.
Step 5:
Release pressure using the natural release method for 20 minutes. Then quick release remaining pressure. Remove lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.
0:00 - Opening 2 Rooster Screen
0:11 - Intro
0:45 - Recipe Start
1:09 - Pressure Cook the Beans
2:00 - Release remaining pressure
2:45 - Drain Beans
4:43 - Fry onions
5:12 - Fry bacon
5:57 - Add 1/2 cup bean liquid to instant pot
6:25 - Mix Sauce ingredients
9:26 - Add beans back to instant pot
10:25 - Turn on instant pot to pressure cook setting
11:25 - Natural release of pressure
11:42 - Beans are done
12:32 - Tastes really good
12:53 - Closing screen/Subscribe screen
How To Can Baked Beans: A Step-by-step Guide
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Canning Baked Beans Recipe and Tutorial #bakedbeans
For 8 pints:
2lbs pinto Beans, soaked overnight
1 cup diced onion
1/2 cup molasses
1/2 cup brown sugar
1/2 c ketchup
1 tsp salt
1 tsp pepper
2 TBSP liquid smoke
1/2 lb bacon, ham, BBQ, etc, cooked and chopped or shredded, optional
Soak beans overnight
Add all ingredients to crockpot, cook high 3-4 hours or low 6 hours
Add beans to jars, filling halfway
Use the sauce liquid to fill jars equally, top off with water or broth to bring to 1 headspace.
Add lids and rings to finger tight and process pints for 75 mins under 10 lbs of pressure, less than 3000 ft elevation, and 90 mins for quarts under 10 lbs of pressure, less than 3000 ft elevation.
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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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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.
#cookingwithneighbors #comfortfood #bakedbeans #slowcookerrecipes #crockpotrecipe #crockpotrecipes #slowcooked #bbqsides #canadaday2022 #4thofjuly #beansrecipe #beanrecipes #comecookwithme #whatsfordinner #whatsforsupper #vintagerecipes #easydinneridea #budgetrecipes #budgetmeals #crockpotcooking #cookingwithneighbours
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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Home Canned Baked Beans 52 Weeks of Canning
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Pressure Canned Baked Beans with me
2 cups navy beans (1lb) soaked over night
8 cups water
1 cup finely chopped onions (1/4 cup dehydrated or freeze dried)
3 tbsp tomato paste
1 1/2 tsp salt
1 1/2 tsp pepper
1 1/2 tsp mustard powder
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3 tablespoons molasses or sorgum
65 minutes pints
75 minutes quarts
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