Thursday, July 6, 2017

Some Mean Ol’ Baked Beans

Oh my god, y’all.

I got on this Instant Pot train. My mommy got me one after giving birth to this bebe.

I think half of her felt bad for me, watching me walk around all zombified and crying the emotional hormone roller coaster. The other half heard about the greatness we shall refer to as IP, and she was curious. Lucky for me.

I need to make an IP video. I am obsessed with this thing, and I. HATE. GADGETS.
I’m constantly purging and donating things away, get them out of my house.

But this thing is the real deal. Legit.

I want to make an infomercial.
I was obsessed with infomercials as a kid. I used to take bubble baths with my Granny, and we would play Mary Kay, and I would give her facials and masks while I sold it on QVC. In the tub.
I was a real go-getter.

Anyhow, just to be sure I really needed this thing – my mom and I even played with real pressure cookers first. She gave me her new hand-me-down stovetop pressure cooker as she began to upgrade.

I used it a lot. And was pretty happy with it.
But it did require a lot of babysitting. You had to wait for it to build pressure, then start the timer, regulate the heat, turn the heat off, the kitchen got hot, lots of steam came out, I was hot, the baby is crying, I’m crying.

Just kidding, I actually broke it before the baby was born.
I had made steel cut oats a couple times in it, and one time the pressure built up and blew the valve off.
Wait no, the baby was here! I remember I picked him up and we went in the other room until I heard it stop.

It’s ok, you can laugh, I’m laughing.
That must’ve been when my mom felt bad for me.
Lucky me.

Anyhow, she ordered me one, and her and I played with it a lot. She was here daily with me and the baby for the first few months. We were impressed. Here’s my two cents.

  1. It doesn’t heat up the kitchen like the stove.
  2. It only lets out a small burst of steam as it first builds pressure, and most recipes I naturally release, although it does cook under slightly less pressure than a conventional cooker, so it’s always been less noisy in my opinion. Point – less noise.
  3. NOTHING HAS STUCK TO THE BOTTOM. I burnt plenty of things trying to regulate the heat in the old one. Everything I have made in this just glides right out. EQUALS EASY CLEAN UP. And I got a baby, y’all. Ain’t nobody got time for that.
  4. No babysitting! I set the time, push the button, it cooks, and naturally releases and turns off. I literally walk away and come back 30-60 min later, depending on what I’m cooking, and it’s perfection.
  5. Frozen chicken breasts = 30 minutes (plus build-up time)
  6. EGGS!! Hardboiled eggs!! I HATE PEELING EGGS. I’m terrible at it! The magic of the IP beholds us yet again, the peels slide right off. Seriously.

And this could all be yours for the low price….!! Are you ready? I’m serious, YOU NEED ONE OF THESE IN YOUR LIFE.

Meal prep central. The slow cooker is so 90’s.

Alrighty, all this inner QVC brings me back to my beans.
I love baked beans.
Here in Texas, BBQ is big. Most people’s standard is some type of ranch style beans, charro beans, cowboy beans, whatever you fancy to call it.

But I always like me some sweet Molasses BBQ baked beans, just like my granny would make.
We would take family picnics to the Redwoods in Northern California, and Grandma would pack up the cold BBQed chicken, and bake these beans in her Corningware dish, wrap the whole thing in layers upon layers of newspaper and masking tape.

It leaked every time. Every. Time.
But layers upon layers of newspaper and masking tape there were.

We would run around the forest, I would pretend I lived in Bridge to Terabithia, and my grandpa would take a nap on the picnic table. We’d spend a few hours relaxing, then pack it all up and head home, and my grandma would tell me stories of the Native American lovers Falling Rock and Running Deer on the way home.


…. So, I’ve been obsessed with these beans in the Instant Pot.

No need to soak, 40 minutes cooking time, plus pressure build-up and release, no babysitting, no mess, no spilling in the oven, no soaking dishes.

Just good ol’ sweet, thick, tangy, baked beans y’all.

Get you some.

~ Peace, Love, and Insta-Beans Y’all.

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Granny's Mean Ol' Baked Beans

Yield: 10


16 oz dry Navy beans
1 diced medium yellow onion
1 T Worcestershire
1 T balsamic vinegar
1/3 cup brown sugar
1/3 cup molasses
1 tsp salt
1 tsp pepper
1 tsp mustard powder
2 T tomato paste
2 cups beef or chicken stock
1 ham hock


Combine all ingredients in the Instant Pot, making sure there is enough liquid to cover the beans.

Set cook function to bean/chili, and increase cooking time to 40 minutes.
Naturally release pressure for at least 15 minutes, before releasing remaining pressure and opening lid.

Serve warm.

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