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Instant baked beans



 


Instant baked beans
Ingredients

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▢2 Dry white beans cups
▢6 Water cups or chicken broth
▢1 cup of water
▢1 Tomato pasta can (156 ml)
▢1/2 cup of pure maple syrup
▢1/4 cup of apple vinegar
▢1/4 cup of molasses
▢2 tablespoons of corn starch
▢2 teaspoons of chopped garlic
▢1 1/2 teaspoons of salt
▢1/2 teaspoon of ground mustard
▢1/4 teaspoon of onion powder
▢1/8 teaspoon of black pepper
▢2 tablespoons of English sauce
▢1-2 Pinches of optional red pepper flakes
▢3-4 Drops of optional liquid smoke
Cooking mode
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Instructions

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*To obtain advice on how to soak beans and cooking times, see the previous publication.
Place dry beans and water in the snapshot. Place the lid, turn the valve to seal and select manual or pressure cooking for a 35 -minute cooking time.
The Instant Pot will take about 10 minutes to exert pressure and start the countdown. When the cooking time ends, let the pressure be released naturally for 10 minutes and then slowly open the valve to release the remaining pressure.
While the beans are cooked, mix the sauce: water, tomato paste, arce syrup, molasses, vinegar, corn starch, garlic, salt, mustard, dust onion, black pepper, English sauce and pepper and liquid smoke flakes , If used.
Drain the beans and place them again in the snapshot with the sauce. Turn to sauté and cook for 3-4 minutes until you start bubbling and thickening.

Serve hot, at room temperature or cold. Save the leftovers in the refrigerator for up to 1 week. 

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