“Baked” Beans

“Baked” Beans

1 cup each: dry navy beans, dry kidney beans, dry pinto beans – rinsed, sorted, soaked, and drained, soaking liquid discarded (Soak beans overnight in 8 cups water with 1 Tbs. salt)
10 slices thick-sliced bacon, chopped
1 yellow onion, diced
2 cups chicken broth
1/3 cup packed dark brown sugar
½ cup cider vinegar
2 Tbs. chili sauce
1/3 cup molasses
2 tsp. dry mustard
2 tsp. chipotle sauce
¼ tsp. ground cloves
¼ tsp. ground allspice
Kosher salt and freshly ground black pepper, to taste

Select browning setting on Electric Pressure Cooker; when pot is hot, add bacon to pressure cooker pot and cook until browned and crisped, approx. 5 minutes. Remove bacon from pot to a paper-towel- lined plate and reserve. Cook onions in bacon drippings until tender, approx. 4-5 minutes, stirring occasionally. Add chicken broth, brown sugar, vinegar, chili sauce, molasses, chipotle sauce, spices, and salt and pepper; stir to combine. Lock pressure cooker lid into place and choose high setting for 35 minutes. When timer goes off, and use a natural pressure release for 10 minutes, followed by a quick release to remove all steam from the pressure cooker. Stir in cooked bacon and simmer beans, uncovered, stirring often, until beans reach desired consistency.

Now You’re Cookin’,
Chef Alli 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s