Baked Beans (dry navy or pinto beans) in Instant Pot

Ingredients:

  • 16 ounces dry navy or pinto beans
  • 8 cups water
  • 1 teaspoon salt
  • 1 Tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 1/2 red or green bell pepper, cored, seeded, and finely chopped
  • 2/3 cup barbecue sauce store-bought or homemade
  • 1/2 cup ketchup
  • ¼ cup cider vinegar
  • 1 teaspoon liquid smoke
  • ½ cup light brown sugar
  • 1/2 cup water

Directions:

  1. Add beans, water, and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
  2. Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
  3. Set Instant Pot to sauté setting.
  4. Add oil and allow to warm.
  5. Add bell pepper and onion and cook until tender.
  6. Turn IP off. Add bbq sauce, ketchup, vinegar, and liquid smoke to the pot and stir well to combine.
  7. Add brown sugar, water, and beans. Stir to combine.
  8. Secure IP lid, close steam valve, and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
  9. Carefully open lid and gently stir mixture to combine.

Dehydrate:

  1. Put them in the dehydrator on 125–135 degrees Fahrenheit.
  2. Dehydrate 4 to six 6 hours.

Yield: Serves 8 (weight 1 dehydrated serving = 2 ounces)

Rehydrate:

Cover with water just above level of food in pot, boil, stir, and serve.

Freezer bag cooking:

  1. Place freezer bag in cozy.
  2. Boil water.
  3. Pour water in bag to cover food.
  4. Zip bag.
  5. Set 15 – 20 minutes.
  6. Open bag carefully.
  7. Stir.
  8. Serve.

Calories: 205