Posts tagged: Fresh Water

Baked Beans

By , February 19, 2012

Submitted by Deborah P.


  • 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)


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. :-)

Sue B’s Sweet & Spicy Fat Free Red Beans

By , February 18, 2012

Submitted by Sue B.

Great with BBQ menu.


  • 1 bag dry small red beans (10 oz)
  • 1 small yellow onion (chopped fine)
  • 4 cloves garlic (smash first, then grind in coffee grinder or mince)
  • 1 large crisp apple peeled/chopped in 1 inch squares (Jonagold easter apple is good)
  • ¼ cup dark brown sugar
  • 10 tablespoons ketchup (w/o high fructose corn syrup)
  • 1 rounded tablespoon sea salt
  • 1 generous dash of celery salt
  • 3 tablespoons dry oregano
  • 4 generous dashes of cayenne pepper
  • 12 twists fresh black pepper
  • 2 dashes cumin powder


Soak beans overnight.  (15 min prep time)

Place soaked beans and the ingredients in the inner pot.

Add fresh water with 2 inches over top of beans.

Pressure cook for 45 minutes. Let it cool naturally.