- It was another hot and humid day in Indiana last week. I hate running my oven when it is so hot outside–it heats up my whole kitchen. Instant Pot to the rescue again. This is one of those, “should I write this?” kind of blogs. But, as those who know me will testify, I’m a call-it-like-I-see it kind of girl. So, here it is, I SCREWED THIS UP! Let’s get to the “do as I say and not as I did….”
- I found the recipe at Pressure Cooking Today. I made a plan to put the beans in to soak for 4-5 hours and then proceed with the recipe. Then life happened and the soaking didn’t. What to do? Well, since I was able to make Ham and Beans without soaking, I thought I should be able to do Baked Beans from dry in a jiffy, right? In theory, right, in the way I practiced–not so much!
- I soaked a bag of navy beans for about 45 minutes. And….I FAILED to take a picture.
- I rinsed the beans and added the bacon, onion, 2.5 cups of water (I actually added about a cup more to make up for not soaking them for long), molasses, ketchup, brown sugar, dry mustard, salt and pepper. (NOTE: check out the picture here–NOT enough water for unsoaked beans!)
- I set the pot on 40 minutes of MANUAL high pressure ( 5 minutes longer than the recipe called for) and went about my business.
- At the end of the pressure cycle and natural pressure release, I opened the pot to find a cylindrical brick of still-crunchy beans. Not only were they done and the water was all gone–I didn’t even remember to take a stinking picture–another FAIL! I’m going to blame that on my shock and horror. Thankfully, however, I was able to insert a large spoon and stir the brick and get the beans separated. I added enough water to cover the beans by an inch or so and stirred it really well. I put the lid back on and set it for another 15 minutes on MANUAL high pressure and sent up a little prayer that I would salvage the mess.
- Miraculously, they turned out pretty good. They still weren’t as tender as I would have liked for baked beans, but they tasted good. We had them for supper with the Bacon Wrapped Meatloaf in the Instant Pot (see tomorrow’s blog entry) and the rest I put in the freezer for use at a later date. I have never tried freezing baked beans before so I will let you know how that turns out.
So now you know–my first semi-fail at the Instant Pot and mostly-fail at picture taking for the blog. What did I learn? Soak the dry beans for 3-4 hours OR add significant cooking time–in this case, I think that 55 minutes with a natural release would have been perfect. You live and you learn!