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Categories:
pinto beans bacon shallots chicken broth paprika ground mustard salt ground black pepper bay leaf brown sugar ketchup maple syrup Worcestershire sauce barbecue sauce
Viewed: 109 - Published at: 5 years agoIngredients
- 1/2 pound dry pinto beans, rinsed
- 5 slices bacon, cut into 1-inch pieces
- 3 shallots, chopped
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
- 3/4 cup Korean barbecue sauce
Method
- Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
- Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot(R) again and pressure cook on "Manual" mode for an additional 20 minutes.