INGREDIENTS

  • 2 pounds dry navy, pinto or great northern beans
  • 2 teaspoons salt
  • 1/2 pound bacon
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 cup barbecue sauce
  • 1/2 cup ketchup
  • 3 Tablespoons spicy brown mustard
  • 1/4 cup apple cinder vinegar
  • 3/4 cup maple syrup
  • 1/4 cup water

INSTRUCTIONS

  1. Rinse the beans, then put in a 6 or 8 quart instant pot insert. Fill to the 2/3 full mark with water.
  2. Cook on high pressure for 25 minutes. Let pressure release naturally for 15 minutes, then quick release.
  3. Drain beans in strainer and set aside.
  4. Chop bacon into small pieces. Turn instant pot to saute and add bacon to the pot. Cook until it starts getting crispy, stirring frequently.
  5. Drain most of the grease, leaving about 1 Tablespoon. Add diced onion and pepper, cooking until tender.
  6. Add water, scraping the bottom of the pan to get all of the bits up.
  7. Add bbq sauce, ketchup, mustard, vinegar and syrup. Stir to combine.
  8. Add beans and stir to coat.
  9. Turn instant pot to slow cook and cook for at least 1/2 hour.

NUTRITION INFORMATION

YIELD: 24
SERVING SIZE: 1
CALORIES: 164
TOTAL FAT: 4g
SATURATED FAT: 1g
TRANS FAT: 0g
UNSATURATED FAT: 2g
CHOLESTEROL: 9mg
SODIUM: 525mg
CARBOHYDRATES: 26g
FIBER: 4g
SUGAR: 12g
PROTEIN: 8g