Baked beans
Yield:
4 servings
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
A delicious homemade version of a storebought classic.
Ingredients
- 2 lbs. dry navy beans
- 3 strips of bacon (optional)
- 3/4 cup water
- 3 Tbsp. brown sugar
- 2 Tbsp. tomato paste
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 2 tsp. apple cider vinegar
- 1/2 tsp. blackstrap molasses
- 1/2 tsp. liquid smoke
- 1/2 tsp. paprika
- 1/4 tsp. salt
Instructions
Beans
Soaked beans
- Soak beans for 8-12 hours. Drain and rinse.
- Add to instant pot with 1 tsp. of salt and 2″ of water. Pressure cook for 9 minutes.
- Natural release, drain, and rinse beans. Set aside.
Unsoaked beans
- Add to instant pot with 1 tsp. of salt and 2″ of water. Pressure cook for 30 minutes.
- Natural release, drain, and rinse beans. Set aside.
Baked beans
- Cook bacon, if using, then cut into pieces and set aside. Set bacon and juices and set aside.
- Add bacon, bacon grease, beans, and remaining ingredients to a large pot.
- Bring to a boil then lower heat (2). Simmer uncovered until desired thickness, ~10 minutes, stirring often.
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