Let your pressure cooker do the work with this must-have recipe.
Bourbon-Bacon Baked Beans
Makes 4 to 6 servings
- 9 cups water, divided
- 1 pound dried navy beans, sorted and rinsed*
- 1 cup chopped red onion
- 2 tablespoons chopped garlic
- 2 large bay leaves
- 3 teaspoons kosher salt, divided
- 8 slices thick-cut bacon, chopped
- ⅓ cup bourbon
- 1 cup ketchup
- ⅓ cup firmly packed light brown sugar
- 2 tablespoons Worcestershire
- 2 tablespoons Dijon mustard
- ½ teaspoon ground black pepper
- Garnish: sliced green onions
- In a 6-quart electric pressure cooker,* combine 8 cups water, beans, onion, garlic, bay leaves, and 2 teaspoons salt. Lock lid and close pressure-release valve. Select manual feature. Pressure-cook on high for 30 minutes. Let pressure release naturally for 20 minutes; quick-release any remaining pressure. Uncover and press cancel feature.
- Drain bean mixture, and discard bay leaves.
- Select sauté feature; cook bacon until crispy, 5 to 6 minutes. Stir in bourbon; cook for 2 to 3 minutes, scraping browned bits from bottom of pot with a wooden spoon. Add remaining 1 cup water, remaining 1 teaspoon salt, ketchup, brown sugar, Worcestershire, mustard, and pepper, stirring well to combine.
- Stir in bean mixture until just combined. Cover and lock lid. Select manual feature. Pressure-cook on high for 15 minutes. Let pressure release naturally for 20 minutes; quick-release any remaining pressure. Carefully uncover pot. Stir beans to desired thickness; serve immediately. Garnish with green onion, if desired. Any remaining beans can be refrigerated in an airtight container for up to 3 days.
*We used Camellia Brand Navy (Pea) Beans and an Instant Pot®.