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Three Cup Chicken
Baked Beans
| By : |
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
10 servings
|
Ingredients
- 1 pound dried navy beans soaked overnight for at least 8 - 16 hours
- 1 1/2 tablespoon fine table salt
- 6 cups cold water
Baked Beans Sauce and Aromatics
- 6 strips thick-cut bacon roughly diced
- 1 small onion roughly diced
- 2 cloves garlic roughly chopped
- 1 3/4 cup cold water
- 1/4 cup blackstrap molasses
- 1/4 cup maple syrup
- 1 tablespoon light soy sauce not low sodium soy sauce
- 1/4 teaspoon fine table salt
- 2 bay leaves
- ground black pepper to taste
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
Ingredients
Baked Beans Sauce and Aromatics
|
Instructions
- Overnight Soaking Method: Place
1 pound dried navy beans and1 1/2 tbsp fine table salt in a large container. Pour6 cups cold water in the large container and give it a few stir. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation. - Quick Soaking Method: If you're short on time or forgot to soak the beans overnight, you can use this quick soaking method instead. The result will not be as good as the overnight soaking method. Place
1 pound dried navy beans,1.5 tablespoons fine table salt, and6 cups cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release. - Drain Beans: Discard the soaked water and drain the navy beans through a mesh strainer. Rinse the beans with cold tap water. Drain well. The soaked beans should almost double in weight.
- Render Bacon: Place chopped bacon in Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~3 minutes). Add in diced onion, freshly ground black pepper and sauté for a minute. Add in chopped garlic cloves and sauté until fragrant (~30 seconds).
- Create Molasses Mixture: While the bacon is rendering in pressure cooker, combine
1/4 cup blackstrap molasses,1/4 cup maple syrup,1 tablespoon light soy sauce, and1 3/4 cup cold water in a1 litre glass measuring cup. Mix well. - Deglaze: Pour
1/2 cup of the molasses mixture in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the mixture. - Pressure Cook Navy Beans: Add
1/4 teaspoon fine table salt,2 bay leaves, soaked navy beans and the remaining molasses mixture in the pressure cooker. Mix well and make sure all the beans are submerged in the molasses mixture. Close lid and pressure cook at High Pressure for 20 minutes + 20 minutes Natural Release. After 20 minutes, turn the venting knob to venting position to release the remaining pressure. Open the lid carefully. - Season and Thicken Baked Beans: Add
2 teaspoons dijon mustard, and1 teaspoon apple cider vinegar into the cooked baked beans. Mix well. Press Sauté button to heat the pot and stir to thicken the baked beans to desired consistency. Taste and adjust the seasoning by adding more blackstrap molasses, salt, or vinegar if necessary. For reference, we added in another tbsp of blackstrap molasses. - Serve: Serve this delicious sweet ‘n smokey baked beans as a side dish at your BBQ, picnics, potlucks, or dinner.
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Great and easy.
Sadly didn’t turn out
Taste good, but too watery
I changed it quite a bit but super tasty. I’m vegetarian, I can’t eat onions or garlic and all I had on hand was black beans…so a bit different. I didn’t like how firm the beans were after the allotted cooking time of 20min so put it through another 15 min cycle then instead of turning it to the sauté option I slow cooked it for about 2-3 hrs. I did this for personal preference and timing. I added smoked paprika and turmeric and switched dijon for both mustard seed and powder.
Great recipe tho I did have to put the pressure on again for 5 minutes after the first 20 mins at HP followed by a 20 minute NR. So 25 mins on HP in all. Beans were still a bit tough. And I soaked my beans for 15 hours first. So my advice, add 5 minutes cooking time to get your beans soft enough.
Excellent! I added about a half cup more maple syrup.
After they were done I sauteed them for about 6 minutes after adding the vinegar. I used a tsp of prepared mustard. I left them covered on medium keep warm for a half hour. They thickened up beautifully.
I dont think I will use this recipe again!
After 20 minutes HP and 20 NR the beans were still hard so i did another round of 20 minutes HP and 20 minutes NR, then added the mustard and vinegar on saute as directed. Although they thickened nicely, they were still too firm. I added a TBSP of molasses, a cup of water and put them on slow cook for two hours. Finally they were soft enough and they had good flavor.
Loved it. Tweaked it a bit as I cooked it another 6 min on HP dis natural release for 20 min. I added 2 Tbsp fancy molasses along with the dijon mustard and cider vinegar. Sauted for 10 min and then coverd it and aet to warm for 10 min. Stirred it and left it sit for about 20 min. It thickened nicely and stayed warm.
Love these baked beans. First time I made them followed directions exactly and they were perfect. This is second time and used different navy beans which came from a health food store where they sell them in bulk. These beans took much longer to soften. I have come to believe the time you need to pressure depends on your beans. The first beans came from the grocery store in a bag and the timing was perfect.
As others have said 20 minutes was not long enough. I had to cook an additional 5 minutes and the beans softened. After this I added about 1/2 cup brown sugar. The beans were ok, but I don’t think I will make them again.
Recipe as is needs quite a bit of tinkering for sucessful results. To quick soak dried beans, 28 minutes on high pressure will give you needed results, with natural release. A 20 minute cook time with your ingredients will give you beans that are tender and not mushy. As far as the ingredients, less liquid is needed and in order to produce a more flavorable finished product i added about a half cup brown sugar, a half cup of ketchup, and a tablespoon of liquid smoke.
Added extra molasses. My family went back for thirds
Tweeked a little, but a big hit at the party. Used red beans and increased the pressure time to 25 minutes. Needed a little more (maybe 5 minutes) to be perfect. During the thickening stage mashed the beans a little bit, added 1/2 cup brown sugar and 1 Tbsp. More molasses. It was the perfect consistency and sweetness for the crowd. Served over sticky rice.
Really good recipe
Tweaked the recipe a little. It needed more pressure cooking time and I added more molasses and maple sugar. Overall, it was good! Thank you!
Great recipe…in order to thicken well
saute up to 30 mins. Stir often. Would definitely make again
Tweeked the recipe a bit.
Replaced he bacon for ham as it was too salty and fatty and it worked out great. Replace the Dijon with dry mustard and added kidney beans and chickpeas along with the navy beans.
We found it lacked sweetness to balance the acidity, so, we added brown sugar.
And “voila” success…. they were amazing.
Will definetely be making again.
1 hour cooking for baked beans… amazing
I used Great Northern Beans. I was worried after I read the “too watery” review so I used less water. Big mistake because you need the the right amount of liquid to get the pressure needed. So they were hard. Kept adding more liquid and pressure time and eventually got soft beans but overcooked
The beans turned out hard! There needs to be a cooking period without the sugar added! Once the sugar is in the mix, it’s very difficult to soften the beans. This recipe is not correct.
After soaking for 16 hours and cooking twice at 20 minutes with the Instant Pot pressure cooker, the beans were still hard. We even tried cooking these same beans on slow cooker mode twice at four hours each, and they were still tough. We then transferred the whole batch to our regular slow cooker and cooked at low for another 8 hours. The only modification we made was that we used 2 pounds instead of one and maybe that affected the results. Still…the pressure cooker was VERY DISAPPOINTING and hence, the results of the beans.
Beans were pretty good.
A note about how long to thicken would be nice.
But honestly, baked beans done in the oven are faster and easier in my opinion
Great recipe. I agree with the other comments about increasing the pressure cooker time, I did 27 minutes and they came out great.
I recently got a smoker gun and thought adding a step of cold smoking the beans for 8 minutes after they were drained and before they went into the instant pot. This added a nice subtle flavor similar to if they were cooked over a camp fire.
Yum yum. This recipe was really good
We added 10 minutes to the cook time, as the beans were still hard when cooked as directed.
We also cut the measure of beans in half, so the mixture covers them when cooking. We use real, homemade maple syrup, rather than store-bought, so ours require longer thickening time, by choice.
Otherwise, we love theae beans.
Good recipe. Made it three times now
Cooked according to recipe but with a tried and true Boston baked bean recipe. Kept the liquid amount the same, however after 20 minutes pressure and 20 minutes release, beans were hard. Added 5 more under pressure and slow release, still too hard for my taste. I have stuck them into the oven as per the old way, for 2 hours. Can’t beat the old ways for some things.
Salt toughens the beans. Do not Dd salt to the soaking liquid.
Hi Cirrus,
Many people have heard not to salt both the soaking water and cooking liquid. After many tests cooks have found that isn’t true. It is actually best to salt both the soaking water and cooking liquid to preserve the beans shape. Unsalted beans have the tendency to burst and break.
You are right. The beans turned out perfect with the salt.
Add a little time, maybe five extra minutes and they will be great.
Thanks,
Cirrus
Delicious.
First recipe in my new pot and they didn’t dissapoint! Came out perfect, and boy are they yummy!