I remember, as a child, watching my mother make baked beans in an old brown bean pot that stayed in the oven from morning until suppertime. She would soak the navy beans overnight in water and baking soda, rinse them, and then add all the ingredients into the pot to cook “low and slow” for at least 8 hours. The smell permeating through the house was fabulous and she would usually have fresh baked buns or bread to accompany them. As kids, we could hardly wait for those beans to be ready! Today, with the busy lifestyles of working families and multiple commitments, it’s difficult to prepare foods using traditional methods that are so time consuming. But now, we can have the best of both worlds, using new technology in the kitchen!
New technology makes a great gift
I got my mom an Instant Pot for Christmas because I loved mine so much and she was quite curious about it. After a couple of lessons, she felt comfortable enough to cook with it on her own and she did remind me, “I might be 80 something years old, but I’m not stupid and I have used a pressure cooker all my life!” Uh…sorry Mom. But I digress. So after trying her hand at cooking a couple of roasts using the searing function, and following my instructions to deglaze the pot to avoid the dreaded burn message, she wanted to branch out in her repertoire of Instant Pot skills.
Traditional baked beans: the Instant Pot version
I told my mom that I had made baked beans in my own Instant Pot a couple of times and that they were as good as the original version, but she seemed very skeptical that you could get the same great results in so little time. She was willing to give it a go though! Mom still insisted on soaking the beans overnight, not actually necessary for the Instant Pot, but she believes adding the baking soda helps to “de-fart” them (disclaimer: this cannot be proven!).
Here’s how we made the beans:
- Dump beans in the pot, add water to just cover.
- Throw in whatever other ingredients you like best in your baked beans. For us that was ketchup, onions, a bit of cut up pork, salt, pepper, a couple tablespoons of brown sugar and a squirt of hot sauce (my mom didn’t see me do that and would probably not have allowed it otherwise!). We sometimes add molasses too.
- Put the lid on and make sure your lever is pointed towards the back (non-venting) and hit the “bean/chili” button which sets your timer for 30 minutes. If your Instant Pot doesn’t have that function, hit “pressure cook” and set the timer for 30 minutes. It takes about 10 minutes to come up to pressure, 30 minutes cooking time, and another 10 minutes on natural release.
- After cooking, quick release the rest of the pressure and voila!
We got yummy, fully cooked, but not mushy, home baked beans that are every bit as good as those that have been baked in the old fashioned way. My dad ate three helpings, so I guess they turned out pretty good!
Lifelong learning in the kitchen
Mom and I have such fun learning new things in the kitchen together, with Dad overseeing and then critiquing our work! They are quickly becoming Instant Pot aficionados, and look forward to learning new ways to make traditional family recipes, that will save time and energy.
FYI, she still packs my lunch in a brown paper bag when I stay in Prince George for work. Sheesh!