You can prepare this recipe entirely in an Instant Pot. This is the most pantry efficient option if you don’t have room to store a lot of canned goods. If you don’t have an Instant Pot use a cast iron skillet and a crock pot or a stovetop saucepan. Substitute three 15 Oz cans of drained kidney beans for the dried kidney beans.
If you have leftover BBQ pork meat or brisket burnt ends add them during the last few minutes.
If you have been considering getting an instant pot I recommend the 8 Quart Instant Pot Duo Crisp 11-in-1 Air Fryer. It’s pretty big if you have a small counter, however the multifunction features replace individual appliances. I use it a lot in my tiny kitchen. It replaces cooking with several pots and pans. It also keeps your food warm, even overnight, and is perfect if you’re bringing food to a potluck.
Instant Pot Baked Beans with Smoked Bacon
Cuisine: AmericanDifficulty: Easy4
servings15
minutes1
hour35
minutes15
minutesThis recipe has great, old-fashioned flavors of both sweet and spicy.
Ingredients
1 lb. (about two cups) dried kidney beans
8 cups filtered water
2 teaspoons sea salt
1 tablespoon extra virgin olive oil
4 slices smoked thick cut bacon, coarsely diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup favorite barbecue sauce
1 cup unsalted, organic beef broth
3 tablespoons light brown sugar
1/4 cup molasses
1 tablespoon Worcestershire sauce
2 tablespoons favorite barbecue rub
1/4 teaspoon dry mustard
Freshly ground black peppercorns, to taste
Directions
- Prepare Kidney Beans
- Set up the Instant Pot with the Steamer Basket.
- Add beans, water and salt.
- Press “Sauté” and “More” on the Instant Pot. Cook for 10 minutes.
- Press “Cancel.”
- Secure the lid on and set valve to “Sealing.”
- Press “Pressure Cook” until it says “Normal” and enter a time of 25 minutes. When cooking is complete release the pressure Naturally for 15 minutes, unless you are in a hurry.
- Remove the steamer insert and set aside. Let the beans drain.
- Empty the water from the inner pot.
- Prepare Baked Beans
- Add the beans, barbecue sauce, stock, brown sugar, molasses, Worcestershire sauce, barbecue rub and dry mustard. Season with pepper. Stir gently to combine.
- Cover with the Glass Lid, press “Slow Cook” until it reads “More,” and simmer for 20 minutes. Check the consistency of the liquid, and add a little more stock if needed. Continue simmering until slightly thickened, about 15 minutes.
- Press “Keep Warm” in case you don’t eat it all right away.
Notes
- All of the following are varieties of the “Common Bean,” Phaseolus vulgaris: Navy, kidney, cannellini, cranberry, kidney, black, and pinto and can be used to make baked beans so don’t run to the store to get kidney beans if you have any of those. The only difference is the pressure cook time of each kind of bean. The smaller ones take less time.
- The common bean is native to America and, along with squash and maize, formed the so-called “three sisters” that were the agricultural base of Native American cultures. These beans contain up to three times the protein of rice or wheat, making rice and beans, stalwart dish of the Americas and the Caribbean, almost a complete meal.
- And who knew there was a Bean Institute? https://beaninstitute.com/what-type-of-bean-should-i-use/
Tags
bacon beans kidney beans