Ingredients
Scale
- 2 pounds dried navy beans
- 10 cups water
- 1 large white onion, peeled and diced
- 1 cup molasses
- 1 cup tomato ketchup
- ½ cup packed soft light brown sugar
- 2 TBS Worcestershire Sauce
- 2 TBS cider vinegar
- 1 TBS dry mustard powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder (optional but nice)
- ½ tsp garlic powder (optional but nice)
- 12 slices of bacon
Instructions
- Pick through your beans and discard any broken ones and any debris. Rinse well in cold water and put them into your Instant pot. Add the water. Cook on the bean, normal, setting on your Instant Pot for 60 minutes.
- While they are cooking fry your bacon and crumble.
- When the beans are done, release the steam according to the directions of your Instant Pot. Once all of the steam has been released, remove the lid. Stir the beans. Drain off most of the liquid.
- Stir in the chopped onion and all of the remaining ingredients with the exception of the bacon.
- Lock on the lid, close the valve and set to bean, normal for a further 30 minutes.
- Release the steam.
- Remove the lid once it is safe to do so. Turn off the instant pot. Give the beans a good stir then stir in the crumbled bacon. Allow to stand for 10 to 15 minutes prior to serving. Delicious!
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch
Nutrition
- Calories: 495 calories