“Baked” Beans

So easy to make a big ole batch of beans to freeze or store in the fridge. Bonus, you don’t have to mess with the oven or tending to your stove top if you’re using a pressure cooker. Making them yourself means you control the ingredients so no weird preservatives or stabilizers. Just beany goodness.

The recipe below uses an Instant Pot (pressure cooker) but I’ve also included a stove top method if you haven’t gotten on the IP train yet.

  • 2 cups dried navy beans
  • 3 cups water
  • 1/4 cup ketchup*
  • 1/4 cup molasses
  • 1 medium yellow onion diced
  • 1/4 cup brown sugar
  • 1 tsp ground mustard powder
  • 1/4 tsp ground black pepper
  • 1 tsp kosher salt
  • 1 tsp liquid smoke
  • *2 Tbl corn starch+1/4 cup water

Saute onion in Instant Pot. Add all ingredients except corn starch mix. Set IP to 45 minutes on medium pressure. Release steam once finished. Add corn starch mix and stir. Will thicken as it cools. Store in fridge for up to two weeks in air tight container.

No Instant Pot? Soak dried beans overnight. Simmer in covered pot following the directions above for 60-70 minutes stirring occasionally. Add corn starch mix once beans are cooked and soft.

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