MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cletus Judd's Instant Pot "Baked" Beans
Categories: Beans, Herbs, Sauces, Vegan
Yield: 4 servings

1 c Water
1 c Dried Navy Beans; soaked
- overnight
1 c Onions; chopped
1/2 c Ketchup
3 tb Molasses
1 tb Prepared Mustard
1 tb Worcestershire Sauce
2 Bay leaves
2 ts Kosher salt
1 ts Black pepper

Place water, beans, onion, ketchup, molasses, mustard,
Worcestershire sauce, bay leaves, salt and pepper into
the Instant Pot.

Close the lid and set the Instant Pot to cook on HIGH
PRESSURE for 30 minutes. At the end of the cooking time,
allow the pot to rest undisturbed for 10 minutes. Then,
release all remaining pressure.

Open the lid, and using the back of a spoon, mash a few
of the beans to thicken, and serve.

You do need to soak the navy beans before cooking them,
so you can either soak them overnight or soak them in
hot water for an hour before you cook them.

You might be wondering, "How do you thicken Boston baked
beans?" The trick is to mash some of the beans after
cooking them in order to thicken it up. Just mash some
up with the back of a spoon and mix it all together.

These beans actually freeze very well, so feel free to
make an extra-large batch to freeze and enjoy later!
Just make sure you let the beans cool before putting
them in the freezer, as putting hot beans in the freezer
can cause the beans to burst or the container they're in
to crack.

Servings: 4

RECIPE FROM: https://twosleevers.com

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