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Instant Pot British Baked Beans
Side Dish European

Instant Pot British Baked Beans

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
  4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
  5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

The Best Slow Cooker Baked Beans (Dad's Recipe)
Dinner

The Best Slow Cooker Baked Beans (Dad's Recipe)

4.0

Prep
10 min
Cook
540 min
Total
1030 min

Instructions

  1. 1 Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
  2. 2 Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
  3. 3 Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
  4. 4 Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
  5. 5 Cook on Low for 8 to 10 hours.

By Sandy Lafleur

Mushroom and Kale Stir-Fry over Navy Beans
Dinner

Mushroom and Kale Stir-Fry over Navy Beans

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
  2. 2 Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 9 minutes. Transfer mushrooms to a bowl.
  3. 3 Melt remaining tablespoon of butter in the skillet. Add kale and season with salt and pepper. Cook, stirring frequently, until wilted, about 3 minutes. Remove from heat. Add mushrooms back to the skillet and toss to combine.
  4. 4 Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.

By Soup Loving Nicole

Hearty Bean Soup
Dinner

Hearty Bean Soup

4.6

Prep
20 min
Cook
105 min
Total
605 min

Instructions

  1. 1 Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
  2. 2 Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
  3. 3 Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
  4. 4 Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

By marci rogers

Cream of Patty Pan Squash and Sweet Corn Soup
Dinner

Cream of Patty Pan Squash and Sweet Corn Soup

Prep
20 min
Cook
125 min
Total
625 min

Instructions

  1. 1 Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  2. 2 Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
  3. 3 Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
  4. 4 Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.

By Terri Goodwin

Bean with Bacon
Dinner

Bean with Bacon

4.6

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  2. 2 Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  3. 3 Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  4. 4 Stir in the tomatoes with their juice. Serve.

By Karena

Instant Pot® Vegetarian Baked Beans
Dinner

Instant Pot® Vegetarian Baked Beans

Prep
5 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place beans in a multi-functional pressure cooker (such as an Instant Pot ®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
  2. 2 Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.
  3. 3 Select the Saute function and add onion, bell pepper, garlic, oil, smoked paprika, and garlic. Saute until onions are translucent, about 3 minutes. Turn off.
  4. 4 Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.
  5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Remove the lid and let sit 5 minutes to thicken.

By Soup Loving Nicole

Vegetarian Slow Cooker Baked Beans
Dinner

Vegetarian Slow Cooker Baked Beans

4.0

Prep
15 min
Cook
630 min
Total
1125 min

Instructions

  1. 1 Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
  2. 2 Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
  3. 3 Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
  4. 4 Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
  5. 5 Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
  6. 6 Stir in liquid smoke before serving.

By Meg

My Navy Bean Soup
Soup American

My Navy Bean Soup

4.3

Prep
15 min
Cook
45 min
Total
240 min

Instructions

  1. 1 Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
  2. 2 Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
  3. 3 Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
  4. 4 Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

By Patty Long

Grandma B's Bean Soup
Soup American

Grandma B's Bean Soup

4.3

Prep
20 min
Cook
600 min
Total
980 min

Instructions

  1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
  2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
  3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Pasta Bean Soup
Dinner

Pasta Bean Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
  2. 2 Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

By RAGTIMEWALTZER

Instant Pot Sausage and Beans
Dinner

Instant Pot Sausage and Beans

3.5

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add onion and saute until soft, 5 to 7 minutes.
  2. 2 Add navy beans, sausage, ketchup, apple juice, bacon bits, brown sugar, cider vinegar, mustard, garlic, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Serve topped with Cheddar cheese.

By peloquinswife

Old-Fashioned Baked Beans
Lunch American

Old-Fashioned Baked Beans

3.0

Prep
15 min
Cook
380 min
Total
395 min

Instructions

  1. 1 Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into water.
  2. 2 Carefully pour mixture into a slow cooker.
  3. 3 Cook on High, stirring occasionally, for 4 hours.
  4. 4 Stir 3 cups water into mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

By SNOWPRINCESS8301

Slow Cooker Homemade Beans
Side Dish American

Slow Cooker Homemade Beans

4.5

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Drain soaking liquid from beans; place them in a slow cooker.
  3. 3 Stir bacon, onion, ketchup, water, brown sugar, molasses, mustard, and salt into beans until well mixed.
  4. 4 Cover and cook on Low for 8 to 10 hours; stir occasionally if possible.

By TLEFURGEY

Karen's Chili Con Carne Soup
Dinner

Karen's Chili Con Carne Soup

4.6

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.

By Karen

White Chicken Chili with Rice
Dinner American

White Chicken Chili with Rice

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine chicken, hot water, chicken broth, navy beans, rice mix, broccoli, carrots, and bell pepper in a large Dutch oven; bring to a boil. Reduce heat to low; simmer until broccoli and carrots are tender, about 15 minutes.

By Peggianne

Easy Chicken Chili
Dinner

Easy Chicken Chili

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
  2. 2 Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.

By Jandeebee

Boston Baked Beans
Side Dish American

Boston Baked Beans

4.6

Prep
10 min
Cook
250 min
Total
260 min

Instructions

  1. 1 Transfer soaked navy beans and soaking water to a saucepan.
  2. 2 Bring to a boil. Reduce heat and simmer until nearly tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.
  5. 5 Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
  6. 6 Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.
  7. 7 Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are soft and tender, 1 1/2 to 2 1/2 more hours.
  8. 8 Serve hot and enjoy!

By AJRHODES3

Three Bean Dip
Appetizer Mexican

Three Bean Dip

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Spread refried beans in an even layer in a 9-inch square baking dish. Combine cream cheese and taco seasoning mix in a small bowl; spread evenly over refried beans.
  2. 2 Combine navy beans, black beans, green onions, tomatoes, and cubanella pepper in a separate bowl; spread over cream cheese layer.
  3. 3 Cover dish; refrigerate before serving to blend flavors, at least 4 hours .

By SAHMCOOK

Sauteed Navy Beans and Artichokes
Dinner Italian

Sauteed Navy Beans and Artichokes

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Sausage, Kale, and White Bean Soup
Dinner American

Sausage, Kale, and White Bean Soup

4.6

Prep
15 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Place beans into a large container and cover with several inches of cool water; let stand at room temperature for 8 hours to overnight. Drain and rinse before using.
  2. 2 Pour 4 cups water into a pressure cooker and add beans. Close the lid and cook until beans are soft, about 25 minutes. Use the natural release method to release pressure. Do not drain.
  3. 3 Bring a separate pot of salted water to a boil. Cook kale in boiling water until bright green and tender, about 2 minutes. Drain in a strainer and cool under cold running water. Set aside.
  4. 4 Heat olive oil over medium heat in a large soup pot. Cook linguica sausage in hot oil, stirring occasionally, until browned, about 5 minutes. Remove from the pot with a slotted spoon and set aside.
  5. 5 Add shallots to the same pot; cook and stir until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
  6. 6 Return sausage to the pot. Add beans and their cooking liquid. Stir in remaining chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add kale and cook for about 4 minutes more. Season with hot sauce, salt, and pepper.

By Always Cooking Up Something

Ham and Navy Bean Soup
Dinner American

Ham and Navy Bean Soup

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large stockpot, add water, ham bone, and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are nearly soft.
  2. 2 Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with a potato masher or food processor.
  3. 3 Return ham and beans to the stockpot; add onion, carrots, celery, garlic powder, pepper, and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

By Diane

Bean Soup
Dinner American

Bean Soup

4.6

Prep
25 min
Cook
100 min
Total
125 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse beans; transfer to a large stockpot and add water. Bring to a boil and simmer for 2 minutes; remove from heat, cover, and let stand for 1 hour.
  3. 3 Add ham bone, diced ham, onion, salt, pepper, and bay leaf. Bring to a boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour and 15 minutes.
  4. 4 Add carrots and celery; cook until tender, about 10 to 15 minutes.
  5. 5 Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces.
  6. 6 Stir into soup until warmed through. Serve and enjoy!

By Pat Keene

Instant Pot Baked Beans
Dinner French

Instant Pot Baked Beans

4.8

Prep
15 min
Cook
70 min
Total
125 min

Instructions

  1. 1 Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
  3. 3 Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
  4. 4 Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

By France Cevallos

Vegetarian Baked Beans
Dinner American

Vegetarian Baked Beans

4.0

Prep
10 min
Cook
420 min
Total
910 min

Instructions

  1. 1 Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  2. 2 Drain navy beans and put into a pot with 5 cups water.
  3. 3 Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
  4. 4 Preheat oven to 250 degrees F (120 degrees C).
  5. 5 Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
  6. 6 Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.

By gammababy

Chef John's Boston Baked Beans
Dinner American

Chef John's Boston Baked Beans

4.6

Prep
15 min
Cook
150 min
Total
645 min

Instructions

  1. 1 Place navy beans in a large bowl and cover with several inches cool water; let soak overnight.
  2. 2 Drain beans; place in a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain; save bean-cooking liquid.
  3. 3 Preheat the oven to 300 degrees F (150 degrees C).
  4. 4 Place beans in a clean Dutch oven; add bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper. Pour in enough hot reserved bean-cooking liquid to cover beans; stir.
  5. 5 Cover Dutch oven; bake in the preheated oven 1 hour. Check liquid level; add more reserved bean-cooking liquid to cover beans. Return to oven; continue baking until beans tender and almost all liquid absorbed, about 1 hour.
  6. 6 Increase oven temperature to 350 degrees F (175 degrees C). Uncover beans; continue baking until top develops a flavorful crust, 20 to 30 minutes more.

By John Mitzewich