Description
The most delicious baked beans you’ve ever had! Very little prep needed and they make great, nutritious leftovers. Options for instant pot, slow-cooker, and oven.
Ingredients
Scale
- 2 cups dry pinto beans
- 1 sweet onion, diced
- 3/4 cup blackstrap molasses
- 1/2 cup pure maple syrup
- 2 Tbsp whole grain mustard
- 1 Tbsp worcestershire sauce
- Sea salt and pepper, to taste
Instructions
Instant Pot (no soaking needed!)
- Rinse your dry beans and place in your instant pot with 6 cups of water.
- Place the lid on and close steam valve.
- Cook for 60 minutes on the normal bean setting.
- Do a quick release and rinse beans.
- Place back in instant pot with the rest of the ingredients.
- Cook for 30 minutes on the normal bean setting.
- Do a quick release and turn to sautee if you want to boil more of the liquid down (optional).
- Serve warm or cold with a slice of toasted ezekial bread and a salad.
- Total time 1 hr 30 min (more like 2 hr 30 min with coming to pressure and quick release)
Slow-Cooker
- Place beans in a container and cover with water and a lid. Let sit overnight.
- Toss all of the ingredients in your slow-cooker and turn on low for 8 hours.
- Serve warm or cold with a slice of toasted ezekial bread and a salad.
- Total time 8 hours
Dutch Oven
- Place beans in a container and cover with water and a lid. Let sit overnight.
- Preheat your oven to 350F.
- Place all ingredients in Dutch oven and cook for 30-45 minutes.
- Serve warm or cold with a slice of toasted ezekial bread and a salad.
- Total time 40 minutes
Nutrition
- Serving Size: 4