This recipe is a sure thing crowd pleaser and makes a great side for any BBQ. I like to combine several different types of beans cooked with some marrow bones to make a nice broth. Fig gives the beans their sweetness and adds thickness to the sauce. I like to make a huge pot of these and process them in jars in until I need a quick side.

“Baked” Beans

Servings	Prep Time	Cook Time
12-15Servings	15Minutes	60Minutes

Servings	Prep Time
12-15Servings	15Minutes

Cook Time

60Minutes

Ingredients

1 pound red kidney beans
1 pound black beans
1 pound great northern beans
3 large large carrots
5 stalks celery
2 2-3 inch beef bones with marrow
3-4 tbsp sea salt
1 large large onion
1 bulb garlic I used 3
2 ripe pears
2 tbsp bacon fat or coconut oil
2 fresh jalapeños
Apx 4 liters spring water
1/4 cup molasses
1/4 cup coconut aminos or soy sauce
1/4 cup Apple cider vinegar
1/4 cup Dijon mustard
1 cup pitted dates
1 cup of filtered water
4 oz can of tomato paste
1 tablespoon dried ginger OR 1 inch chunk of fresh ginger
2 bay leaves

Servings: Servings

Ingredients

1 pound red kidney beans
1 pound black beans
1 pound great northern beans
3 large large carrots
5 stalks celery
2 2-3 inch beef bones with marrow
3-4 tbsp sea salt
1 large large onion
1 bulb garlic I used 3
2 ripe pears
2 tbsp bacon fat or coconut oil
2 fresh jalapeños
Apx 4 liters spring water
1/4 cup molasses
1/4 cup coconut aminos or soy sauce
1/4 cup Apple cider vinegar
1/4 cup Dijon mustard
1 cup pitted dates
1 cup of filtered water
4 oz can of tomato paste
1 tablespoon dried ginger OR 1 inch chunk of fresh ginger
2 bay leaves

Servings: Servings

Instructions

Rinse beans & Remove any black or discolored beans. Cover with hot water in the Instant Pot to soak while you do the next steps
Chop onion, garlic, and pear.
Saute onion in hot bacon fat with drippings for 2 mins
Add garlic and cook an additional 2 mins
Drain beans and rinse Instant Pot.
Add pear and cook for another 2 mins. Turn off heat and let rest.
Break carrots and celery in half and place on bottom of the Instant Pot
Add 2 beef bones with marrow
Sprinkle with 1-2 tablespoons of sea salt
Add beans, top with 1-2 tablespoons of sea salt, cover with water to the 4 liter mark on the inside of the Instant Pot.
Lock the lid in place, make sure the vent is closed, set it to Manual- High Pressure- 25 minutes
Prepare “Baked” Sauce
Process 1 cup of dates & 1 cup of water in Vitamix or food processor until smooth
add ¼ cup each of apple cider vinegar, molasses, & coconut aminos- mix well
finish the baked sauce with 1 tablespoon dried ginger or a 1 inch chunk of fresh ginger
Drain beans, reserving 2 cups of the pot liquor
Add the reserved pot liquor & the baked sauce to the Instant Pot
Remove the carrots and celery from the beans. Return them to the pot
Mix well
Top with 2 bay leaves
Make sure the vent is sealed and lock the lid in place.
Set Instant Pot to Manual- High Pressure- 15 minutes

Recipe Notes

We always have extra. I put it all in sealed mason jars and process in boiling water (also in the Instant Pot) for 5 minutes. These will be ready for you to grab out of your cabinet for the next year. Enjoy!

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I love to have baked beans in the cabinet for a quick side. This is a luxury I thought I would have to give up when we stopped eating processed foods. UNTIL I got my Instant Pot! This recipe makes enough to feed a crowd & is perfect to store leftovers sealed in jars for that time when you need a quick side dish.

How to make Instant Pot “Baked” Beans

Name: “Baked” Beans
Prep time: 15 min
Cook time: 60 min
Yield: 12-15 Servings
Ingredients: 1 pound red kidney beans; 1 pound black beans; 1 pound great northern beans; 3 large large carrots; 5 stalks celery; 2 2-3 inch beef bones with marrow; 3-4 tbsp sea salt; 1 large large onion; 1 bulb garlic (I used 3); 2 ripe pears; 2 tbsp bacon fat or coconut oil; 2 fresh jalapeños; Apx 4 liters spring water; 1/4 cup molasses; 1/4 cup coconut aminos or soy sauce; 1/4 cup Apple cider vinegar; 1/4 cup Dijon mustard; 1 cup pitted dates; 1 cup of filtered water; 4 oz can of tomato paste; 1 tablespoon dried ginger OR 1 inch chunk of fresh ginger; 2 bay leaves

WITH NO ADDED SUGAR!

1) First step is to rinse your beans and remove any black or weird looking beans. I like the combo of Great Northern, Kidney, and Black Beans but you can use any combo of beans you’d like. Whatever you chose, remember will cook best if all of your beans are close to the same size.

Cover your beans with hot water and let soak while you are preparing the next things. You could even soak them overnight if you have time. This is an extra step that some like to do to help make the beans easier to digest. Chop one large onion, 1 bulb of garlic (I used 3), and 2 pears. Your carrots and celery won’t be added just yet. First…

Are you thinking “What the heck is that?” about the above pic? That, my friends, is bacon drippings with some of the grease left in the pan. I use the same pan to cook my bacon in for a couple of weeks. The more bacon fat that is in the pan, the more bacon I can cook all at once. (I’m all about saving time in the kitchen!) When my pan has too much bacon fat in it, I store the fat in a mason jar to use later. What I’m left with is all these little pieces of bacon and a couple of tablespoons of bacon fat. YUM! It is just begging to saute some onions & garlic! If you don’t have bacon fat, you could use coconut oil. The goal here is to heat up some healthy fat to cook your veggies in before we put them in with the beans.

Saute onions for a couple of minutes on med high heat and then add the garlic. Cook for another couple of minutes. Add the pear and cook for 2 minutes and being sure to scrape the bottom of the pan to get all those yummy bits of bacon in your veggie mixture. Turn off the heat and let the pear mixture sit while you get the Instant Pot ready for the party.

Add pears and sauté for 5 minutes on med high heat.

Break the celery and carrots in half and put them in the bottom of the Instant Pot. Add 2 large beef bones with marrow and 1 tablespoon of sea salt.

Add the soaked beans to the Instant Pot. Top with 2 more tablespoons of sea salt (the beans really soak it up. You may need more later but this will get your started) Add filtered water to the 4 liter mark on the inside of your Pot.

8) Optional- you can add 2 chopped jalapeños to the pear mixture right before you add it to the beans. Lock the lid in place on the Instant Pot making sure the vent is closed. Set it it Manual- High Pressure- 25 minutes

9) That would make an amazing pot of beans and you could stop here. But let’s make these beans “Baked”! Gather up your ingredients.

10) In Vitamix or Food processor add the pitted date and water. Process until smooth

11) Add ¼ cup each of molasses, apple cider vinegar, coconut aminos (or soy sauce) & Dijon mustard. Use the whole can of tomato paste. Process until well mixed.

12) Last add the ginger- 1 tablespoon dried OR a 2 inch section of fresh

13) This awesome sauce is what is gonna get your beans baked. Sit it aside while you finish the beans.

14) Drain beans reserving 2 cups of the pot liquor. (Aka the bean juice)

15) Add the reserved pot liquor and the baked sauce to the Instant Pot.

16) Mix in the drained beans – Discarding the carrots and celery. I usually toss the bones back in just to make sure I’ve gotten all the good stuff out of them before they become dog treats. Top with two bay leaves. Seal pot again and set to Manual- High Pressure-15 minutes.