works great. i love that it has stainless steal pot inside ru-vid.comUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
I made this back in July of 2020, and had not made it again. I'm so glad that you brought these magnificent beans to our attention again. Now that summer is here, I am so anxious to make them again. Oh, yes; I'm so glad you mentioned about soaking the beans in the broth overnight, as some of the beans were too firm when trying this recipe almost 3 years ago. Thank you, Jeffrey, for such a wonderful recipe!
FANTASTIC! Much better than anything poured out of a can. I soaked the pinto beans overnight and then it was easy-peasy to prepare. The sauce is a complex blend of rich and smokey flavors that is unlike any I have ever tasted. Jeffrey, you hit this one out of the park.
I know, me too. Most recipes call for reserving a portion of the bean water and adding back to the beans and sauce then pressure cooking for another 15-20 minutes with 15-20 natural release. He said the beans can come out al dente using his recipe, this might be why. There also some comments saying that some of their beans were chewey. This is the only recipe of his that I questioned his technique. I'll probably check a few other recipes for much reserved liquid to use and probably substitute navy beans for a more New England style baked bean.
My Mom would add pineapple to her baked beans… can’t wait to try this. I have a lot of the Better than Bouillon.. going to have to Amazon the ham flavor.
Jeff, because of you I now have four jars of Better Than Bouillon in my pantry. I would never have even known about this brand were it not for you. My local grocers are carrying more and more variety, but the one they don't carry and I wish they would: Chili Base. i am currently preparing your Ultimate Baked Beans recipe with Better Than Bouillon Ham Base.
@@PressureLuck I have bought about 9 different varieties because of you as well. had never heard of it before. I add a little bit of the smoky chipotle BTB to this bean recipe when all of the other ingredients go in.
Liked this recipe ,but i did tweak it a bit, I used northern beans, used half of the brown sugar and molasses. And instead of maple syrup I used a few drops of maple flavoring. I soaked the beans and they turned out a little mushy, but the taste was good, it could be just personal preference.
My mouth is drooling! Looks so delicious! I have your 'Step By Step' yellow cover cookbook + others! I will definitely have to give this recipe a try. Thanks for sharing! 🥰😋
I wouldn’t have let all that bean broth go down the drain. I would have cooled it, saved it in freezer bags and used it to add to hame made soups and stews. For parents who struggle to feed a family of any size on a less than adequate budget, anything with any nutrients or flavour gets reused in the future meals in one way or another. Remember the old song:- Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old. It was a reality for too many working class families ❤
Have to give this a try this summer. But I will substitute navy beans...pintos just aren't right for baked beans in my world. You always do such an awesome job of not only recipe development but also demonstrating and teaching as you share it with us. Thank you, Jeffrey!
I'm probably going to try this, but I'm going substitute navy beans and skip the bbq sauce for a more traditional New England style. Also going to reserve a couple cups of the bean water to add to the beans and sauce, pressure cook again for 15-20 minutes with a 15-20 natural release. Really surprised Jeff missed this step, should take care of what he refers to as "al dente" beans and some commenters have called "chewy" beans. Plus it will help infuse the sauce into the beans. If they look a little watery just hit the saute button and boil the excess off.
Praying someone rescues Instapot. They didn't push it's safety record. Too many people, even now days still remember the old horror stories of pressure cookers blowing up.
What stories are you talking about? I'm 67 and I've only heard of one pressure cooker mishap. As it turned out the pot that blew up had its safety release modified. Far more get hurt or killed in cars yet nobody talks about how unsafe they are.
I’m going to give this a try. I don’t have the ham base but I have pretty much the rest of the bases. Is there a substitute for the ham base you would recommend using?
The correct pronunciation is wus-ter-sher. We don't pronounce 'shire' like 'higher' (unless talking about The Shire in Lord of the Rings lol). We can't get liquid smoke in the UK anymore. Very annoying, because I only discovered it a couple of years ago and then Knorr discontinued it. If I'd known you could still get it in the US I'd have made sure to look in Walmart when we were over in Florida in April. It'll have to wait until next April now ... I'm interested to see that you use pinto beans. We'd use haricot beans (I think you call them navy beans) in a bean casserole.
Your videos/recipes always hit a home run and I enjoy watching and trying them out. Please, PLEASE do not misunderstand my comment here -- I mean no offense or disrespect at all. In some of your videos, you have mentioned that you are Jewish. Then in this one, you use a pound of bacon. Now, here's the part where I intend no offense or disrespect. I was surprised to see you using bacon in the recipe. I thought pork was forbidden to you in your religion.
Right, or a center ham bone if you did a ham roast. I would skip the liquid smoke if I did these though. Actually, I would probably skip the liquid smoke all together. The better than bullion has smoke flavor. The bacon has smoke flavor. The ham bone or ham hock has smoke flavor. I don't like it overly smoked; maybe just me.
Looks amazing! But being diabetic most baked bean recipes have way too much sugar. 😢 Guess l really need to try coming up with a recipe that doesn't use sweet bbq sauce and brown sugar.
Yikes, read that Instant Pot is declaring bankruptcy! How can that be? Hope you will continue to spread the IP joy with your recipes, I love them all and love you too! Too much sodium in BTB....
Yep! Sign of the times. Pyrex, another Great American company, has also declared Chapter 11. Food prices are giving me sticker shock and Amazon isn't the great deal that it used to be, definitely a sign of the times.
Help, please: Made this recipe today - 8 cups of broth turned out to be way too much liquid to achieve recipe's perfected, finalized 'texture.' (Yes, I FOLLOWED EXACTING RECIPE, including simmering finished product, without IP lid, for 15 mins.) What did this now especially sad girl do wrong? (Crying as I type!) (BTW: Used LOTS of 'canned' Navy beans, rinsed/drained, instead of 'dried' beans.') TIA! 🙏
