"Baked" Beans

Chef Alli stirring pot

“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 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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