Isn't it hard to believe it's the end of July already? Where does the time go?
We are still very busy here on the Farm. My brother and his family are visiting from California and staying with us for another couple of weeks. That means a lot of entertaining and you never know how many people you might have on any given night.
This is a great recipe for those kinds of busy summer days. You know the kind, you look around and you have a houseful of guests. Dinner time is approaching. Luckily you have a stock of hot dogs and sausages in the refrigerator but what can you serve along with them?
I looked in the cupboard and saw I had a half package of French Navy Beans and a quarter package of 13 Bean Soup Mix. I remembered that I had seen a recipe for Baked Beans made in an instant pot over at Laura's blog, Little House Big Alaska.
I adapted the recipe for what I had available and went to work. A short time later we were all sitting down to dinner.
I will be sharing this amazing recipe with you at the bottom of the post but first I want to share our upcoming week and the Weekly Menu.
M, the eldest, returns to us today and the Brined Salmon has been moved to this menu, as we are meeting my brother, Dick and his wife, Jackie at a local restaurant for fish dinner.
Saturday we have been invited to Frank's brother's home for dinner, so they get a chance to see the Cali family and meet M, the eldest.
Sunday we are having family and friends over for a backyard barbecue. Tuesday my niece and her husband will be joining us for dinner. Wednesday, M the eldest returns for good. This will now become her permanent home.
The rest of the week, we will just be playing it by ear. I will make sure we have enough food on hand to stretch meals to serve as many as needed each night. These beans may be made again. They were a huge hit.
Out to dinner at Dan and Rebecca's
Zucchini Dip with Crudites
Chips and Salsa
Farmers Market Tortellini Toss
Greek Chicken Pitas
Summer Squash Salad
#instantpot, #vegetablesides, #beans,
side dishes, instant pot, vegetables
Yield: 10-12 servingsPin it
Instant Pot Baked Beans
Dried beans from cupboard to dinner table in an instant. The classic dish that used to take hours to prepare is now ready in the time it take you to prepare the rest of your meal.
prep time: 10 minscook time: 60 minstotal time: 70 mins
7 c. water
2 T. apple cider vinegar
2 T. tomato paste
2 T. Worcestershire sauce
1 T. sweet paprika
2 T. maple syrup
1/3 c. brown sugar
1/2 Vidalia onion, chopped
2 cloves garlic, minced
6 strips bacon, diced
2 c. dried beans of choice, I used French navy and a 13 bean mix
Set the instant pot to saute setting. When hot, add the bacon and onions. Cook stirring occasionally until bacon is rendered and onion is softened. Add the garlic and cook until fragrant.
Add the beans, stir to coat. Add the water, vinegar, tomato paste, Worcestershire, paprika, syrup and brown sugar. Cancel the saute setting. Stir ingredients to combine.
Seal the pot, with the lid vent closed. Manually set to high pressure for 60 minutes. When cooking time is complete, allow to naturally release steam for 15 minutes before using quick release method.
Recipe adapted from Little House, Big Alaska. Total time including prep and pressure release is about 1 1/2 hrs.
Property of A Day in the Life on the Farm
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