BBQ Baked Beans

Beans-As-A-Side Sized (Single Batch)

Ingredients:

• 1 cup (8 oz) dried navy beans (the ones @ Horrocks)
• 6 slices of bacon, cut into large chunks
• 1 smaller onion or ½ of a large onion, roughly chopped
• ½ cup root beer 
• ½ cup vinegar
• ½ cup corn syrup (156g)
• 1/4 cup molasses (85g)
• ¼ cup tomato paste (58g)
• ¼ cup + 1 TBSP ketchup (85g)
• 2 TBSP brown sugar
• 1 TBSP spicy brown mustard
• ½ TBSP Frank’s Red Hot
• 3/4 tsp kosher salt
• ¼ tsp garlic powder
• 1/2 tsp Wright’s liquid smoke (hickory) *[if making the sauce a day ahead, hold off adding the liquid smoke until just prior to baking]

Directions:

1. Soak beans  in salt water brine (1 1/2 tablespoons of kosher salt dissolved in 2 quarts of water) overnight. They can brine for up to 24 hours. 
2. Drain. Rinse beans under cold water & place in Instant Pot. Cover beans with 2 inches of cold water. Add a bay leaf & 1/2 tsp kosher salt. Pressure cook for 13 minutes (it takes ~35 minutes to build up pressure and cook), turn off “keep warm” setting and let Instant Pot naturally release for 25 minutes. 
3. Drain beans, reserving their liquid.
4. Arrange the beans in a bean pot or casserole by placing a portion of the beans in the bottom of the dish and layering them with bacon and onion.
5. In a saucepan, combine all of the sauce ingredients. Bring mixture to a boil and then pour over the beans. Pour in ~1/2 cup of the reserved liquid. 
6. Bake uncovered at 300 for 2.5 - 3 hours, until the top starts getting the carmelized skin.

Directions:

1. Soak beans  in salt water brine (2 ¼ tablespoons of kosher salt dissolved in 3 quarts of water) overnight. They can brine for up to 24 hours. 
2. Drain. Rinse beans under cold water & place in Instant Pot. Cover beans with 2 inches of cold water. Add a bay leaf & ¾ tsp kosher salt. Pressure cook for 13 minutes, turn off “keep warm” setting and let Instant Pot naturally release for 25 minutes. 
3. Drain beans, reserving their liquid.
4. Arrange the beans in a bean pot or casserole by placing a portion of the beans in the bottom of the dish and layering them with bacon and onion.
5. In a saucepan, combine all of the sauce ingredients. Bring mixture to a boil and then pour over the beans. Pour in 1.5 cups of the bean liquid.
6. Bake uncovered at 300 for 2.5 - 3 hours, until the top starts getting the carmelized skin.