“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 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 

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