The instapot pressure cooks the beans. I am sure that will save time. When I am cooking my beans I always use carrot, onion, celery, garlic to start. I have used boil water from spaghetti or mac n chee. My dutch oven is perfect for beans, heavy bottom pan less chance they will burn.
If the meat I am using still has bone, ribs or roast, I will add 1/4 cup of ACV to draw calcium from the bone. Toward the end of my cook, as the bean "liquor" thickens. I will use a Guiness xtra stout or two, to honor Bonesy and give depth of flavor. (Bourbon is optional.) Jalapenos a must.
My mom always made white beans with some sort of ham. Loved them, that's what I grew up on. RG beans are nothing like those. This is gourmet. Do not forget a CI pan of corn bread and you have a wonderful filling, Inexpensive, healthy meal. Please enjoy.
If the meat I am using still has bone, ribs or roast, I will add 1/4 cup of ACV to draw calcium from the bone. Toward the end of my cook, as the bean "liquor" thickens. I will use a Guiness xtra stout or two, to honor Bonesy and give depth of flavor. (Bourbon is optional.) Jalapenos a must.
My mom always made white beans with some sort of ham. Loved them, that's what I grew up on. RG beans are nothing like those. This is gourmet. Do not forget a CI pan of corn bread and you have a wonderful filling, Inexpensive, healthy meal. Please enjoy.










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