Southern Baked Beans
Southern Baked Beans
Yield: 8 cups, 8 Servings
Time: 12 hours soaking, 1 hour cooking, 10 mins active
Ingredients
- 1 pound dried navy beans or other white beans, soaked overnight and drained
- 4 cups water
- 1 medium yellow or white onion (8 ounces), chopped
- 1/4 cup liquid aminos, such as Bragg’s, plus more to taste
- 2 tablespoons tomato paste, preferably double concentrated
- 1 teaspoon Spanish smoked paprika (pimenton)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- Fine salt
Instructions
- In a 6-quart Instant Pot or other multicooker, combine the beans with the water, onion, liquid aminos, tomato paste, smoked paprika, black pepper, and mustard.
- Secure the lid on the pot
- close the pressure valve.
- Select PRESSURE (HIGH)
- set to 30 minutes. It takes about 10 minutes for the appliance to come to pressure before cooking begins.
- Once cooking is complete, cover your hand with a towel or hot pad
- manually release the pressure by moving the pressure-release handle to “Venting.” Be cautious of steam.
- Taste the broth and season with more liquid aminos and/or salt, if needed.
- Serve hot.
Substitutions
- Use cannellini, Great Northern, cranberry/borlotti, or pinto beans.
- Liquid aminos substitutes: Coconut aminos, low-sodium tamari, or soy sauce.
Variations
To bake these instead:
- Position a rack in the middle of the oven and preheat to 250 degrees.
- Bring the beans and water to a boil in a heavy pot over medium-high heat, then lower the heat and simmer the beans gently for 15 minutes.
- Stir in the remaining ingredients except for the salt, cover, and bake for about 3 hours, or until the beans are very tender and fragrant.
- Check inside the pot occasionally; if the liquid reduces and no longer covers the beans, add boiling water to barely cover and continue cooking.
- Taste and season with more liquid aminos and/or salt if needed.