Made in a big batch with dried beans, these tasty baked beans are sweet, tangy, savory, and hearty!
So many of my posts include the phrase, “I can’t believe I’m blogging these, let alone eating these!” I used to be the pickiest of picky eaters, eating only chicken strips dipped in ketchup or honey, frequent bowls of ice cream, and absolutely NOTHING that was soggy, juicy, mushy, included beef, most vegetables, and NO BEANS. Absolutely no beans. Let’s say that we’re having friends over for a classic grill-out with hamburgers, potato salad, beans, watermelon. Little Jessie’s plate would have a bun on it, with mayyyybe the tiniest hamburger ever because my mom would make me nibble on it, absolutely no beans or potato salad, and of course lots of watermelon (because SWEET TOOTH). I’ve come a long way guys.
We decided to pause the spending this month to take a really good luck at our budget and cut back where possible. We’re frugal people by nature, but sometimes no matter how on track you think you are, it’s necessary to do a reset every couple of months. The month of June was only about halfway through when we decided to do this, so by that point, our newly re-established budget was about spent for the month! I had to sit down and sift through our pantry and fridge to see what groceries I had to work with so as to A. Clean out our pantry and B. spend as little as possible for our meals. Enter the scene, beans!
Beans only cost about $0.97 per pound and almost everything else in the recipe is pantry staples for me, so I knew I would make a big batch to supplement our meals. I’m ashamed to say Kev has been sent to work for the last week with beans as part of his lunch, but hey, he’s creating new combos! Last time I made these he decided that spanish rice mixed with baked beans is evidently an amazing creation? “The sweet and salty,” he says, “works perfectly!” I don’t know about that one, but at least he’s working with it! 🙂
If you’ve never worked with dry beans before, it’s a breeze! Put them in a large bowl, cover them with water, and let them soak overnight while you snooze. In the morning, or whenever you want to make your batch o’ beans, they’ll be all ready to go hang out with all the other tasty ingredients in your pressure cooker. It’s a total dump and walk away side dish. All the ingredients go straight into the pressure cooker, set for 35 minutes, go do your life, and they’ll be ready in a jif!
- ½ lb dried navy beans
- ½ lb dried pinto beans
- ½ lb bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups water
- ¼ cup ketchup
- 1 can coca cola
- ¼ cup molasses
- 1 tablespoon salt
- ½ teaspoon black pepper
- 2 tablespoons dijon mustard
- The night before, soak beans in large bowl filled with water. In the morning, drain off the water and rinse beans.
- In pressure cooker on browning setting, saute chopped bacon until starting to crisp then add onion and garlic. Saute for another 3 minutes.
- Add in remainder of ingredients, including beans, stir and lock lid.
- Set to high pressure for 35 minutes, then allow beans to naturally release pressure.
- If all pressure hasn't released in 10 minutes, do a quick release for the remainder of the pressure.
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