Peace family, I think the last time that I was this cold for this long, I was living in England! That being said, here’s a wonderful, traditional English meal to help warm you up!
With a steaming cup of hot tea, baked beans on toast makes a lovely breakfast, or a nice lunch or dinner for a cold day, too! I had heard that you could make beans in an Instant Pot without pre-soaking them, but I had my doubts. This turned out to be delicious, and just the right texture! What a time-saver.
*If you don’t have an instant pot, you’d want to pre-soak the beans and bake them in the oven according to your favorite baked bean recipe.
1/2 pound (8oz) Great Northern beans (which is what I used) or Navy beans (probably more authentic)- NOT pre-soaked (If you use pre-soaked, don’t cook them so long)
3-4 ounces bacon (three slices of thick-cut, HEB Hickory-smoked bacon)
1 tablespoon of butter, divided
1 teaspoon powdered Coleman’s mustard
1 tablespoon molasses
1 1/2 tablespoons ketchup
1/2 teaspoon salt
Set your Instant Pot to “sautée” and fry the slices of bacon in half of the butter for 4-5 minutes, until they get somewhat crispy. Next, stuff the onion, cut-side down, into the center of the pot, and pour the beans around it. Pour in 2 cups of water (beans must be covered), and all the other ingredients, including the other half of the tablespoon of butter. Set pot on “manual” for 35 minutes with the seal on. Let it release naturally. Enjoy!