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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