So, I had a bag of the Marcella Beans and I had a couple of odd shaped country style pork ribs leftover, and I thought "why not Pork and Beans?". As I wanted to cook this idea rather quickly, off to the web for an Instant Pot idea. I have a paprika format for what I found, but I figure out how to attach it - just upload it from the Insert Pic button. So, here is my modified recipe and pics of the prep and results.
The original recipe used brown sugar as well as molasses - toooo sweet! I left the brown sugar out of the recipe for the next cook. I also reduced the amount of liquid - the original recipe added 2 cups water to 4 cups of chicken broth, which was too much and left the results more soupy than I wanted. Lastly, you could certainly smoke the pork for an hour or so to add that flavor profile, but I was going for shorter cook time.
Lastly, I added 4 rashers of bacon 'cause, well, its BACON!
(From: https://wondermomwannabe.com/instant...ork-and-beans/)
INGREDIENTS
1 pound pork shoulder or country style pork ribs cut into bite size chunks.
4 rashers bacon very roughly chopped
1 lb. dry beans sorted and rinsed
1-2 medium onions chopped in large chunks
3 tablespoons butter
3 tablespoons apple cider vinegar
1/3 cup Worcestershire sauce
1 ½ tablespoons lemon juice
1 ½ teaspoons salt
4 teaspoons Tony C’s seasoning
1 ½ cups ketchup
½ cup molasses
4 cups chicken broth
DIRECTIONS
Prior to cooking your beans, you are going to want to sort (remove any bad ones) and rinse them. I used Rancho Gordo Marcella beans, but pintos or pinquitos or white/Navy beans would be good.
Since the beans will be cooking for so long in the Instant Pot, there’s no need to soak the beans prior to cooking.
I browned the bacon on Sauté mode. Removed the bacon, then Sautéed the onions. Removed the onions and brown the pork chunks.
Turn off the IP, then add everything to the pot in the order listed in the ingredient list.
Pork
I had leftover country style ribs, but since these are essentially sliced pork butt/shoulder, you could use get a small butt and slice it into bite size chunks.
Beans
Straight in the IP, no soaking. Even if not as fresh as Rancho Gordo, most beans do not need soaking if using the Instant Pot.
Next add the beans.
Most Everything Else
Then, add the onions, butter, vinegar, Worcestershire sauce, lemon juice, salt, seasoning, ketchup, and molasses.
Add the Liquid
Finally, add the liquid. You’ll need may need 6 cups total, but I found that 6 was too much - really only needed the chicken broth. A 32 ounce carton has four cups of broth.
Pressure Cook
Close the lid on the pressure cooker and turn the valve to sealing. Set the Instant Pot to manual high-pressure and set the timer for 45 minutes. (original recipe called for 30 minutes, but the beans were still too firm, so I cooked an additional 15 minutes).
When the cook time ends, allow for a natural release of the pressure (don’t turn the valve to venting). Since beans are very frothy, they’ll make a mess if you try to perform a quick release.
When the pin drops indicating all the pressure has been released, carefully remove the lid.
Serve as a main dish or a side dish.
Serve warm.
The Marcellas rinsed and picked. Really didn't find anything to remove - Rancho Gordo's products are pretty darn clean out of the bag.
Most of the ingredients before loading into the IP. I don't recall where the bacon was hiding.
The finished result before scarfing it up with a couple of warm tortillas:
The original recipe used brown sugar as well as molasses - toooo sweet! I left the brown sugar out of the recipe for the next cook. I also reduced the amount of liquid - the original recipe added 2 cups water to 4 cups of chicken broth, which was too much and left the results more soupy than I wanted. Lastly, you could certainly smoke the pork for an hour or so to add that flavor profile, but I was going for shorter cook time.
Lastly, I added 4 rashers of bacon 'cause, well, its BACON!
(From: https://wondermomwannabe.com/instant...ork-and-beans/)
INGREDIENTS
1 pound pork shoulder or country style pork ribs cut into bite size chunks.
4 rashers bacon very roughly chopped
1 lb. dry beans sorted and rinsed
1-2 medium onions chopped in large chunks
3 tablespoons butter
3 tablespoons apple cider vinegar
1/3 cup Worcestershire sauce
1 ½ tablespoons lemon juice
1 ½ teaspoons salt
4 teaspoons Tony C’s seasoning
1 ½ cups ketchup
½ cup molasses
4 cups chicken broth
DIRECTIONS
Prior to cooking your beans, you are going to want to sort (remove any bad ones) and rinse them. I used Rancho Gordo Marcella beans, but pintos or pinquitos or white/Navy beans would be good.
Since the beans will be cooking for so long in the Instant Pot, there’s no need to soak the beans prior to cooking.
I browned the bacon on Sauté mode. Removed the bacon, then Sautéed the onions. Removed the onions and brown the pork chunks.
Turn off the IP, then add everything to the pot in the order listed in the ingredient list.
Pork
I had leftover country style ribs, but since these are essentially sliced pork butt/shoulder, you could use get a small butt and slice it into bite size chunks.
Beans
Straight in the IP, no soaking. Even if not as fresh as Rancho Gordo, most beans do not need soaking if using the Instant Pot.
Next add the beans.
Most Everything Else
Then, add the onions, butter, vinegar, Worcestershire sauce, lemon juice, salt, seasoning, ketchup, and molasses.
Add the Liquid
Finally, add the liquid. You’ll need may need 6 cups total, but I found that 6 was too much - really only needed the chicken broth. A 32 ounce carton has four cups of broth.
Pressure Cook
Close the lid on the pressure cooker and turn the valve to sealing. Set the Instant Pot to manual high-pressure and set the timer for 45 minutes. (original recipe called for 30 minutes, but the beans were still too firm, so I cooked an additional 15 minutes).
When the cook time ends, allow for a natural release of the pressure (don’t turn the valve to venting). Since beans are very frothy, they’ll make a mess if you try to perform a quick release.
When the pin drops indicating all the pressure has been released, carefully remove the lid.
Serve as a main dish or a side dish.
Serve warm.
The Marcellas rinsed and picked. Really didn't find anything to remove - Rancho Gordo's products are pretty darn clean out of the bag.
Most of the ingredients before loading into the IP. I don't recall where the bacon was hiding.
The finished result before scarfing it up with a couple of warm tortillas:
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