PRESSURE-COOKER BBQ BAKED BEANS
I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite-now everyone's happy! -Sherrel Hendrix, Arkadelphia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
Nutrition Facts : Calories 238 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 347mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 8g fiber), Protein 10g protein.
THE BEST BARBECUE BAKED BEANS
It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.
Provided by Chef John
Categories Baked Beans
Time 11h20m
Yield 12
Number Of Ingredients 19
Steps:
- Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
- Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
- While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
- Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg
INSTANT POT® SMOKY KOREAN BBQ BAKED BEANS
These baked beans are made with Korean BBQ sauce and cooked long enough under pressure, with bacon, to develop a lovely smoky flavor.
Provided by Diana71
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 13h30m
Yield 8
Number Of Ingredients 14
Steps:
- Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
- Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot® again and pressure cook on "Manual" mode for an additional 20 minutes.
Nutrition Facts : Calories 240 calories, Carbohydrate 44.5 g, Cholesterol 7.1 mg, Fat 3.1 g, Fiber 4.8 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 799.1 mg, Sugar 21.2 g
INSTANT POT SWEET AND SPICY BBQ BEANS
The perfect summer barbecue side dish: Sweet and Spicy BBQ Beans made from scratch in your Instant Pot, no soaking required.
Provided by Steph
Categories Side
Yield 10-12
Number Of Ingredients 10
Steps:
- Add beans, water, and salt to your instant pot. Cook on manual, using high pressure, for about 25 minutes (20 minutes for firmer beans, 30 minutes for very soft beans). Allow the pressure to manually release.
- Remove the lid, and pour the beans into a strainer. Rinse with cold water and set aside.
- Set instant pot to saute and heat the bacon until it starts to brown. Drain some of the grease, then add the onions (optional) and cook until tender.
- Turn the instant pot off and add ketchup, bbq, chilies, syrup, and mustard. Stir, making sure to scrape the bottom of the Instant Pot. Add the beans back in to the instant pot and stir until completely combined.
- Replace the lid, turn the steam valve to sealing and cook on manual, using high pressure, for 15 minutes. Naturally release the pressure. Open the lid and stir, then serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 1198 kcal, Fat 22 g, SaturatedFat 9 g, Cholesterol 28 mg, Sodium 7111 mg, Carbohydrate 188 g, Sugar 85 g, Protein 67 mg
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- Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature. Once beans are soaked, drain and set aside.
- Heat your large pot over medium heat. Once hot, add oil (or water), diced onion, and bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
- Next, add drained beans and vegetable broth and cover with water about 1 inch over the top, as the beans will expand while cooking. Bring to a low boil. Then reduce heat to low or medium-low so it simmers but doesn’t boil. Cook uncovered for 1 hour or until beans are tender.
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