Baked Beans

• Gluten free

• Meat

  • 1 cup Bacon

• Produce

  • 2 cups Navy beans, dry
  • 1/2 Onion, medium

• Canned Goods

  • 1 cup Chicken stock
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/3 cup Molasses
  • 1 tsp Mustard, dry
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/3 cup Brown sugar, dark
  • 1 tsp Pepper
  • 1 tsp Sea salt

• Liquids

  • 1 cup Water

Found on unassaggio.com

Description

Ingredients

• 2 cups dry Navy Beans
• 1 cup bacon, diced
• ½ medium onion, diced
• 1 tsp sea salt
• 1 tsp pepper
• 1 tsp dry mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 2 tbsp tomato paste
• ⅓ cup dark brown sugar
• ⅓ cup molasses
• 1 cup chicken stock
• 1 cup water

Directions

• Soak beans in cool water for at least 8 hours.
• With the lid off of the Instant Pot, add bacon and turn on sauté function. Cook bacon for 2-3 minutes, until browned. Remove bacon to paper towel lined plate, leaving the fat of the bacon in the pot. Add onions and cook until soft. Turn off sauté function, and add in chicken stock stirring up the brown bits from the bacon with a wooden spoon.
• Mix in all remaining ingredients, then add in soaked navy beans. Liquid level should just cover the top of the beans, add more if needed. Leave out cooked bacon pieces.
• Set the lid, selecting the bean function, increase time to 40 mins, and cook beans. Once cycle is finished, release lid and stir in bacon. Reseal the lid, and cook for an additional 10-20 minutes depending on liquid remaining.
• Once final cycle is complete, set immediately or use keep warm function.