Smoky Baked Beans

Smoky Side Dish for a BBQ party, a simple supper with slices of hot, melty & cheesy garlic bread to scoop up the beans, or BREAKFAST/BRUNCH with a fried egg or for breakfast burritos!

Ingredients

• 1lb dried pinto or navy beans * soaked overnight and drained, or 4 x 15oz cans beans, drained.
• 1 1/2 cups (1 medium) onion, diced
• 1 (6-ounce) can tomato paste
• 1/3 cup molasses (Grandma's unsulfured)
• 2 tbsp cup packed light or dark brown sugar
• 1 tbsp cider vinegar
• 1 tbsp Dijon mustard
• Smoky BBQ blend
• 16 oz can of Stout plus 1 1/2 cups water (do not add the water if using canned beans)

Instructions

1. Slow Cook: 1) Rinse and cover the beans in cold water & soak overnight (unless using canned when you can simply go to next step, please see note below*) 2) Drain beans and add to the cooker. 3) Sprinkle the onion evenly over the beans 4) In a bowl combine the tomato paste, molasses, sugar, vinegar, mustard, Smoky BBQ blend, stout, & water 5) Pour the stout mixture over the beans & onions. 6) Stir lightly, cover and cook on LOW: 9 hours or HIGH: 4 hours.
2. Pressure Cook: 1) Rinse and cover the beans in cold water & soak overnight (unless using canned when you can simply go to next step, please see note below*) 2) Drain beans and add to the cooker. 3) Sprinkle the onion evenly over the beans 4) In a bowl combine the tomato paste, molasses, sugar, vinegar, mustard, Smoky BBQ blend, stout, & water 5) Pour the stout mixture over the beans & onions. 6) Stir lightly 3) Secure cooker lid and set pressure valve to Sealing. 4) Cook on Manual/Pressure for 20 minutes. 5) Allow to Natural Pressure release for 15 minutes.

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