MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cletus Judd's Instant Pot "Baked" Beans
Categories: Beans, Herbs, Sauces, Vegan
     Yield: 4 Servings

     1 c  Water
     1 c  Dried Navy beans;
          - soaked overnight
     1 c  Onions; chopped
   1/2 c  Ketchup
     3 tb Molasses
     1 tb Prepared mustard
     1 tb Worcestershire sauce
     2    Bay leaves
     2 ts Kosher salt
     1 ts Black pepper

 Place water, beans, onion, ketchup, molasses, mustard,
 Worcestershire sauce, bay leaves, salt, and pepper into the Instant
 Pot.

 Close the lid and set the Instant Pot to cook on HIGH PRESSURE for
 30 minutes. At the end of the cooking time, allow the pot to rest
 undisturbed for 10 minutes. Then, release all remaining pressure.

 Open the lid, and using the back of a spoon, mash a few of the
 beans to thicken, and serve.

 You do need to soak the navy beans before cooking them, so you can
 either soak them overnight or soak them in hot water for 1 hour
 before you cook them.

 You might be wondering, "How do you thicken Boston baked beans?"
 The trick is to mash some of the beans after cooking them in order
 to thicken it up. Just mash some up with the back of a spoon and
 mix it all together.

 These beans actually freeze very well, so feel free to make an
 extra-large batch to freeze and enjoy later! Just make sure you let
 the beans cool before putting them in the freezer, as putting hot
 beans in the freezer can cause the beans to burst or the container
 they're in to crack.

 Recipe FROM: https://twosleevers.com

 Uncle Dirty Dave's Archives

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