Baked Beans (Instant Pot)

Ingredients:

• 1 onion, diced
• 1 Tbl. olive oil
• 15 oz can little red beans beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 3/4 cup water
• 1/2 cup ketchup
• 1/2 cup  barbeque sauce
• 1/3 cup brown sugar not packed
• 1 Tbl. ground mustard
• 1 tsp. chili powder

Directions:

1. Select Sauté and adjust the heat to Normal or Medium. Heat olive oil. Cook the onion for 3 minutes until soft.
2. Deglaze inner pot.
3. Add beans, water, ketchup, barbeque sauce, sugar, mustard, and chili powder.
4.  Lock the lid into place and turn the valve to “sealing.”
5. Select Manual or Pressure Cook and adjust the pressure to High.
6.  Set the time for 8 minutes.
7. When cooking ends, let the pressure release naturally for 15 minutes, then turn the valve to “venting” to quick release the remaining pressure.
8.  Unlock and remove the lid and stir well before serving. 

Dehydrate:

1. Put them in the dehydrator on 125 – 135 degrees Fahrenheit.
2. Dehydrate 4 to six 6 hours.

Yield: Serves 8 (weight 1 dehydrated serving = 2 ounces)

Rehydrate:

Cover with water just above level of food in pot, boil, stir, and serve.

Freezer bag method:

1. Place freezer bag in cozy.
2. Boil water.
3. Pour water in bag to cover food.
4. Zip bag.
5. Set 15 minutes.
6. Open bag carefully.
7. Serve.

Calories: 205