I was recently on a cruise where some Baked Beans were offered at the buffet every morning for breakfast. They weren’t the most flavorful baked beans, but they were tasty enough, and a good source of vegetarian protein for me (especially since I’m not eating eggs or dairy at the moment). I ended up eating the beans on top of rice pretty much every morning I was on the cruise. Here’s a photo of one of my breakfasts:
(I may earn a small fee if you purchase something using a link on my blog.)
When I got home, I decided to make some homemade Baked Beans in my Instant Pot. Of course you can also make these on the stove on in a slow cooker too.
I liked my version better than what was on the cruise ship! I hope you enjoy them too!
Baked Beans in the Instant Pot
- 1 pound dried small white beans
- 1 cup onion chopped
- 1 bay leaf
- 1/4 cup molasses
- 1/4 cup tomto paste
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 2 1/2 teaspoons sea salt
- 2 tablespoons maple syrup optional
Spread the dried beans onto a plate or counter top. Sort through them, picking out any bad beans or debris. Rinse the beans. Put them in a bowl and cover with lots of water. Let soak for at least 4 hours or overnight. Here's a photo of the soaked beans.
Drain and rinse the beans. Put the beans in the Instant Pot. Add enough water to just cover the soaked beans. Add the onion and bay leaf.
Refer to the cooking charts in the notes section below for how long to cook your soaked beans. (It will probably take you about 8 minutes.) I live at 7000 feet in elevation so it takes me much longer to cook beans than it will you. I cooked my beans for 50 minutes, using the Bean/Chili function.
When the beans have finished cooking, allow for a natural pressure release for 15 minutes, then do a quick release. Carefully remove the lid and test to make sure the beans are done. If not, cook for a bit longer.
Drain the beans, reserving the liquid.
Add the beans back to the Instant Pot. Stir in 1 cup of the reserved bean liquid, the molasses, tomato paste, dry mustard, pepper, salt and maple syrup.
If you are eating soon, use the Slow Cook function on More to heat the seasonings. (Use the Adjust key to change the heat setting.) Or use the Saute function. You will need to stir the beans often on these settings so they don't burn. Add more bean liquid if needed.
If you are eating a bit later, use the Slow Cook function on low heat Secure the lid, with the sealing knob in "venting" position. Press the Slow Cook key. Select a cooking time for however long until dinner or you want the beans done. Use the Adjust key to change the mode to Less.
Just before serving add a heaping spoonful of love! Serve the beans as a side dish, over rice, or with whatever type of bread you enjoy.
I used Alubia Blanca beans from Rancho Gordo. 1 pound dried white beans is about 2 1/4 cups beans. It yields about 6 cups cooked beans. I use coarse ground black pepper. Here is Hip Pressure Cooking's info on cooking beans. Here is Miss Vickie's info on cooking beans. This recipe can also be made in a slow cooker. Just cook the beans, onion and bay leaf first until the beans are tender, then follow the recipe as described above.