Ingredients

The following ingredients have 12 Servings
  • 1 pound dry navy beans
  • 7 cups water (, divided)
  • 3/4 pound thick cut maple bacon (, chopped)
  • 1 small red bell pepper (, diced)
  • 1 medium yellow onion (diced)
  • 1 clove garlic (, minced)
  • 3 tablespoons ketchup
  • 3 tablespoons sweet barbecue sauce ((such as Sweet Baby Ray's Honey BBQ))
  • 3 tablespoons molasses
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons real maple syrup ((not pancake syrup))
  • 1 teaspoon liquid smoke
  • 1/3 cup brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika

Instruction

  • Rinse the beans under hot water to remove any dirt. Place beans in the pressure cooker insert, add 6 cups of water. Secure the lid and turn the valve to the ‘sealing’ position. Pressure cook on high for 25 minutes, then allow pressure to naturally release. Manually release any remaining pressure after 20 minutes.
  • Place the bacon in the pressure cooker insert and press the ‘sauté’ button. Cook, stirring frequently until the bacon is rendered and crisp, about 10 minutes. (Maple bacon can be sticky, if it sticks too badly toward the end of cooking, add a tablespoon of water and continue to cook.) Remove bacon once crispy, and drain on a paper towel, set aside. Remove enough bacon grease so only about 1-2 tablespoons remain.Add bell pepper and onion, sauté until soft and scrape up brown bits in the pan, about 3 minutes. Add garlic and sauté another 20 seconds. Press ‘cancel’ on the pressure cooker.
  • Add in the ketchup, barbecue sauce, molasses, apple cider vinegar, maple syrup, liquid smoke, brown sugar, and all the seasonings and stir well to combine.
  • Add the beans, bacon, and remaining 1 cup water to the pressure cooker and stir gently but VERY THOROUGHLY (see notes). Secure the lid and turn the valve to the ‘sealing’ position, pressure cook on high for 10 minutes, press ‘cancel’, let the pressure naturally release. If the pin has not dropped down after 20 minutes, manually release any remaining pressure.
  • Stir the beans, taste for seasoning and adjust as needed. Serve immediately store for later. If you would like them thicker, use the sauté function to cook them down, stirring frequently, for about 5 minutes. They will thicken as they stand as well.