‘Secret recipe’ baked beans with a fresher, homemade taste. Using canned navy beans and canned diced tomatoes makes this quick to prepare.
You can prepare this recipe on the stove, but it’s nice to prepare it in an Instant Pot to keep it warm and let the flavors continue to develop until you’re ready to eat. Also you can bring the Instant Pot to a potluck.
EQUIPMENT: large heavy bottom pot or Instant Pot, tongs
Quick ‘Secret Recipe’ Baked Beans with Diced Tomatoes, Jalapeños and Smoked Bacon
Cuisine: AmericanDifficulty: Easy6
servings20
minutes1
hour35
minutes15
minutesIngredients
4 slices smoked thick cut bacon, coarsely diced, room temperature
1 medium yellow onion, diced
2 tablespoons garlic from a jar
1 jalapeno, seeded, ribs removed, diced
3 cans 15 oz navy beans, strained
1 can 14.5 oz diced tomatoes, fire roasted if possible
1 tablespoon Worcestershire sauce
3/4 cup dark brown sugar
2 tablespoons molasses
1/4 cup Adobo Chili powder
1/2 teaspoon mustard powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black peppercorns
1 can 16 oz beef bone broth
2 tablespoons cornstarch
1/2 teaspoon Liquid Smoke
finally chopped cilantro for garnish (optional)
Directions
- Use a large, heavy bottomed pot on the stove over medium high heat or use your Instant Pot on sauté.
- Immediately add the bacon and cook, turning frequently using tongs. After about 5 minutes the bacon should be browned and the fat rendered.
- Add onion, garlic and jalapeño and cook stirring with tongs until fragrant.
- Add beans, tomatoes, Worcestershire sauce, brown sugar, molasses, chili powder, mustard powder, salt, and pepper. Stir gently to combine.
- Reduce heat to a simmer.
- Taste and correct seasonings and sugars to your liking.
- Make cornstarch mixture by combining beef broth, liquid smoke, and cornstarch in a separate bowl.
- Gently stir in cornstarch mixture.
- Remove from heat or press Keep Warm on the Instant Pot to keep it warm.
