Crosby Baked Beans Recipes

INSTANT POT MOLASSES BAKED BEANS

Steps:

• Place your dried beans in the instant pot and cover with an inch of water (about 4 cups).
• Secure the lid, turn the pot's steam vent to close. On manual mode, set the timer for 15 minutes.
• While the beans are cooking, combine brown sugar, molasses, salt, dried mustard, Worcestershire, and black pepper in a bowl.
• Add two cups of boiling water and stir to combine.
• When the timer beeps, allow the pot to depressurize for about 20 minutes, press "cancel" and then carefully turn the steam vent to open and remove the lid.
• Drain the beans well and return them to the pot.
• Bury the onion and apple in the beans and pour molasses mixture over the beans.
• Secure the lid, turn the steam vent to close, and set the timer for 16 minutes.
• When the 16 minutes are up (timer beeps), allow your pot to depressurize another 20 minutes, turn steam vent to open and remove lid.
• If you're beans are too runny, turn unit to saute mode and saute for 5-7 minutes, stirring from time to time.

GLUTEN-FREE SASSY MOLASSES BAKED BEANS

Steps:

• Soak 2 cups of dried navy or white beans in water overnight.
• The next day, drain the beans, put them in a pot and cover with water. Bring to a boil, and simmer for 30 minutes (or until the skins break when you blow on them).
• Preheat oven to 300 F.
• Drain the beans and put them in a large ovenproof pot or bean crock. Bury peeled onion in the middle of the beans.
• Mix together and pour over the beans: brown sugar, molasses, salt, dry mustard and pepper. Dab with the butter or oil, or sprinkle bacon pieces, overtop.
• Pour over enough boiling water to just cover the beans.
• Cover the pot and cook for 4-6 hours, stirring occasionally and adding water if necessary so the beans do not dry out. Take the lid off for the last half hour of cooking.

INSTANT POT® BAKED BEANS

Steps:

• Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.
• Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.
• Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

EASY BAKED BEANS

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.