Hummin' Beans
Dec. 13th, 2020 12:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Barbecue Baked Beans.
3 7/8 c water
1 1/2 tsp salt
1 1/4 c dried beans (I used King City pinks)
1/2 c barbecue sauce
2 T yellow mustard
1 T maple syrup
1/2 tsp pepper
3 sliced bacon, cut in 1/2" pieces
1 yellow onion, diced
2 cloves garlic, minced (Ha! I used... more.)
1 bay leaf
Stir together 3 c water and the salt. Add the beans and let soak for 8 hours or overnight. Drain the beans and set aside.
Stir together the remaining 7/8 c water, the barbecue sauce, mustard, syrup, and pepper. Saute the bacon in a skillet until it is just beginning to brown. Add the onion and garlic and saute for 3 minutes more, until the onion is slightly softened. Move to the Instant Pot and stir in the sauce and beans.
Seal and cook on bean/chili for 40 minutes on high pressure. Let the pressure release naturally for 35 minutes and then vent as needed. Stir everything and remove the bay leaf before serving.
What worked: It was like Baked Beans, without the six hour cooking time.
What didn't: Too soupy. I ended up cooking it in the toaster oven to reduce somewhat (but it was still wet rather than a firm mass).
Will I make it again? Eh, probably not. I like the dish and its flavor but I'll stick with the traditional slow-and-low in the oven. Science wasn't a winner this time.
3 7/8 c water
1 1/2 tsp salt
1 1/4 c dried beans (I used King City pinks)
1/2 c barbecue sauce
2 T yellow mustard
1 T maple syrup
1/2 tsp pepper
3 sliced bacon, cut in 1/2" pieces
1 yellow onion, diced
2 cloves garlic, minced (Ha! I used... more.)
1 bay leaf
Stir together 3 c water and the salt. Add the beans and let soak for 8 hours or overnight. Drain the beans and set aside.
Stir together the remaining 7/8 c water, the barbecue sauce, mustard, syrup, and pepper. Saute the bacon in a skillet until it is just beginning to brown. Add the onion and garlic and saute for 3 minutes more, until the onion is slightly softened. Move to the Instant Pot and stir in the sauce and beans.
Seal and cook on bean/chili for 40 minutes on high pressure. Let the pressure release naturally for 35 minutes and then vent as needed. Stir everything and remove the bay leaf before serving.
What worked: It was like Baked Beans, without the six hour cooking time.
What didn't: Too soupy. I ended up cooking it in the toaster oven to reduce somewhat (but it was still wet rather than a firm mass).
Will I make it again? Eh, probably not. I like the dish and its flavor but I'll stick with the traditional slow-and-low in the oven. Science wasn't a winner this time.
