They say the third time’s a charm but in my baked bean pursuit it would be more like the ninth or tenth time. I knew I had a winner when my picky husband told me to not change a thing with this recipe. It’s a perfect balance of sweet and spicy with a just a hint of mustard. I pretty much won his heart by including three of my husband’s favorite things: jalapeno peppers, mustard, and BACON.
I dutiful documented the recipe so I could recreate his favorite baked beans (out of the ones I’ve prepared for him). Then I deviated because that’s what I do … just in case I can make an even better batch of baked beans. When I made the original batch we only had one-quarter cup of molasses left in the container. I was curious how one-half cup of molasses would alter the taste. The picture below is the original recipe with just the one-quarter cup of molasses used and it was slightly less sweet and lighter in color. The original was also our favorite since I don’t like beans overly sweet.
I gotta say that I prefer the look of the baked beans with the additional molasses. Visually they are just prettier. I mean if a baked bean can be pretty this one would be win the crown. So if you like yours slightly sweeter then you should add the extra one-quarter cup of molasses. We like our food a little spicy so if adding additional heat to your baked beans isn’t your thing (or if you have little ones), then you can eliminate the jalapeno pepper and still end up with a tasty batch of beans.
I honestly can’t imagine cooking beans the traditional method since using the Instant Pot. You can make a large batch of delicious beans in less than an hour. Plus the beans taste even better the next day.
The baked beans made a perfect side to go with kalua pork sliders which I paired with a creamy & crunchy coleslaw.
- 1 pound northern beans, dried
- Water to cover beans during soak
- 1 12-ounce package uncooked peppered bacon (about 12 slices), chopped
- 1 jalapeno pepper, finely chopped (optional)
- 1 onion, finely chopped (or ¼ cup dried chopped onions)
- 2 ½ cups water
- ¼ cup real Maple Syrup
- ¼ to ½ cup molasses
- ⅓ cup packed dark brown sugar
- ⅓ cup ketchup
- 1 tablespoon dry mustard
- ¼ cup Worcestershire sauce
- 3 tablespoons spicy brown mustard
- ½ teaspoon salt
- 1 teaspoon ground 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 and sauté until the bacon is almost crisp.
- Sauté the onions and jalapenos, with the bacon, until they soften.
- Slowly add the water 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 maple syrup, molasses, dark brown sugar, ketchup, dry mustard, Worcestershire sauce, spicy brown mustard, 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 42 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 at least 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.
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