Stephanie Sullivan: Recipe - Brown Sugar Baked Beans

September 12, 2023

INGREDIENTS:

1 yellow onion, finely diced
15.5 ounce can kidney beans, rinsed and drained
15.5 ounce can pinto beans, rinsed and drained
15.5 ounce can northern beans, rinsed and drained
1/2 cup ketchup
3/4 cup water
1/3 cup dark brown brown sugar, unpacked
1 tablespoon yellow mustard
1 teaspoon chili powder

DIRECTIONS: Instant Pot Directions: Add the ingredients to the insert and stir them together well. Place the lid and lock. Set to Manual, High pressure, and set for 8 minutes. Once finished, natural pressure for about 10-15 minutes, then quick release. Stir before serving.

Slow Cooker Directions: Add the ingredients to the slow cooker and stir them together well. Cover and cook low 6 to 7 hours. Stir before serving.

Oven Directions: Preheat your oven to 350 degrees. In a cast iron skillet add 2 teaspoons of canola oil and the onions. Cook them until translucent on medium heat, about 4-5 minutes. Add in the rest of the ingredients and stir. Cover tightly and bake for 45 minutes.

NUTRITION INFO: Serving: 2 /3 cup, Calories: 156 kcal, Carbohydrates: 30 g, Protein: 7.5 g, Fat: 1 g, Sodium: 382 mg, Fiber: 3 g, Sugar: 9 g

(Recipe and photo courtesy of Skinnytaste)