Posts tagged: Baked Beans

Pulled BBQ Beef (for sandwiches)

By , March 2, 2013

PUlled beef Pulled BBQ Beef (for sandwiches)Submitted by Kay A.

I’m not much into beef, but ever so often my hubby needs his beef and fries. I make these sandwiches from whatever beef roast I got on sale months ago and threw in the freezer. Sometimes the meat is very fatty, which is why I trim it after cooking and discard the broth.

Ingredients:

  • 1 1/3 pounds frozen Angus Beef Roast
  • 1 cup water or leftover stock

BBQ sauce

  • 1/2 cup low sugar ketchup
  • 2 teaspoons honey
  • 1/4 teasoon McCormicks GrillMates BBQ Seasoning
  • 1/4 cup water

Makes about 2 1/3 cups. Approximately 150 calories per 1/3 cup serving.

Instructions:

Spray Instant Pot with nonstick spray. Put frozen roast and water/broth into pot. Put lid on, press the meat button and set to 70 minutes. Mix the BBQ sauce ingredients in a bowl and set aside.

When beeps finished, do a quick pressure release. Turn the pot off. Transfer meat to a cutting board and trim off all fat or skin that is visible on the meat and discard. With two large forks, pull the meat apart into chunks.

Pour off the beef broth from the Instant Pot and discard. Put the pulled beef back into the Instant Pot and pour the BBQ sauce over the top. Press the Saute button and mix the contents around. Continue pulling the meat apart with two forks  as the sauce sautés into the beef. This takes less than 2-3 minutes, so don’t walk away.

Here’s my version of a southern BBQ sandwich meal:

Put 1/3 cup of the pulled BBQ meat on a whole grain hamburger bun that has been smeared with Kraft light Olive Oil mayonnaise. Top it with homemade sweet mayonnaise-based coleslaw and then put on the top of the bun. Serve with honey baked beans or homemade oven baked French fries.

 

Baked Beans

By , February 19, 2012

Submitted by Deborah P.

Ingredients:

  • 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1 tablespoon mustard powder
  • 1/8 cup balsamic vinegar
  • ground pepper
  • 4 cups of water or more as needed to cover beans
  • 2 tsp. salt (optional)

Instructions:

Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Cook the beans with the “Bean/Chili” at high pressure for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.

I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. :-)