I don’t usually make blanket declarations of anything being the BEST however, these are the BEST spicy beans I’ve tasted EVER. If you’ve been following my blog the last few months then you know we love our food spicy.
During my quest to replace my husband’s canned baked bean obsession I’ve been trying various baked bean recipes. I posted a sweet version which was tasty but did not replicate the canned baked beans my picky husband knows and loves. These spicy baked beans aren’t anything like the can baked beans because they are so much better (assuming you love spicy beans). The texture of the bean along with the combination of fresh jalapeno peppers, cayenne, and peppered bacon is perfection.
- 1 pound dried Great Northern beans
- 6-8 slices peppered bacon, chopped
- 1 onion, diced
- 1-2 jalapenos, diced
- 2 cups Chicken broth
- ¼ cup tomato paste
- ¼ cup dark brown sugar
- ¼ cup molasses
- ¼ teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them.
- Drain and rinse beans (discard soak water).
- Turn your Instant Pot onto the “Sauté” mode.
- Add chopped bacon sauté until the bacon is crisp.
- Remove bacon to a plate lined with a paper towel; set aside. Note: I remove the excess fatty pieces from the bacon and leave only the meat (my picky husband would pick off the fatty pieces while eating so as a good wife I do it for him).
- Using the fat from the bacon, sauté the onions and jalapenos until softened.
- Slowly add the chicken broth to the Instant Pot.
- Using a wooden spoon, scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan and to release more bacon goodness.
- Add tomato paste, dark brown sugar, molasses, cayenne pepper, salt, and pepper to the pot and stir to combine.
- Stir in the soaked beans.
- On your Instant Pot, select the “Manual” mode and press the ‘+’ button until it reads 45 minutes. Set the top knob to “Sealing” and not “Venting”.
- The Instant Pot will beep at you when it finishes cooking the beans and sets itself to “Keep Warm” mode.
- Turn off the pressure cooker and let rest for 10 minutes.
- Use the quick pressure release to release any residual pressure.
- Check the tenderness of the beans. If necessary, cook for an additional 3-5 minutes.
- Stir in reserved bacon.
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