Baked Beans
My go-to recipe for baked beans that are sweet, rich, and tangy with a kick of spice. Their creamy texture makes them a perfect side dish, whether you eat them hot or cold.
Ingredients
| 4 slices | bacon (optional) | |
| 15 oz | 425 g | kidney beans, rinsed and drained (1 can) |
| 15 oz | 425 g | pinto beans, rinsed and drained (1 can) |
| 15 oz | 425 g | great northern beans, rinsed and drained (1 can) |
| 0.75 cup | 180 ml | water |
| 0.5 cup | 120 ml | ketchup |
| 0.33 cup | 79 ml | brown sugar (not packed) |
| 1 tbsp | 15 ml | ground mustard |
| 1 tsp | 5 ml | chili powder |
Instructions
Course: Side Dish · Cuisine: Modern · Difficulty: Easy · Diet: Dairy Free · Cooking Technique: Pressure Cook, Sauté
Prep time: 5 minutes · Sauté: 6 minutes on medium · Pressure cook: 8 minutes on high · Release: natural for 15 minutes · Total time: 44 minutes · Serves 8 · Dairy-free · Vegetarian option.
Equipment: Measuring cups and spoons, chef's knife, can opener, wooden spoon or silicone spatula, paper towels, mixing spoon.
This is my go-to recipe for baked beans that are sweet, rich, and tangy with a kick of spice. Their creamy texture makes them a perfect side dish, whether you eat them hot or cold.
- If using bacon, press Sauté on medium and cook the 4 slices of bacon until crisp; drain on paper towels and crumble.
- Rinse and drain the kidney beans, pinto beans, and great northern beans.
- Add the beans, water, ketchup, brown sugar, ground mustard, and chili powder to the inner pot and stir to combine (stir in the crumbled bacon if using).
- Secure the lid and pressure cook for 8 minutes on high pressure.
- Let the pressure release naturally for 15 minutes, then carefully remove the lid.
- Stir and serve hot or cold as a side dish.