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12Ingredients
45Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. pinto beans (or dry navy)
- 8 cups water
- 1 tsp. salt
- 8 slices bacon
- 1 yellow onion (finely chopped)
- 1/2 green bell pepper (or red, cored, seeded, and finely chopped)
- 2/3 cup barbecue sauce (store-bought or homemade)
- 1/2 cup ketchup
- 2 Tbsp. spicy brown mustard
- 1/4 cup cider vinegar
- 1 tsp. liquid smoke
- 1/2 cup light brown sugar
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol40mg13% |
Sodium1930mg80% |
Potassium540mg15% |
Protein10g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber1g4% |
Sugars45g |
Vitamin A10% |
Vitamin C45% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Joni 3 years ago
I cut this recipe in half for my smaller instant pot and it easily serves 6. My preference is half dry navy and half dry pinto beans. Like other reviewers, I have sometimes gotten the burn notice once I added the tomato mixture but it is easy to finish in a separate pot at this stage if desired. Generally I just put it on warm and it has cooked up fine. I also have chosen to cook the bacon, onion and peppers in a separate skillet instead of using the sauté setting on the instant pot. I know this is an extra pan, but this recipe is worth it for the convenience of not having to pre-soak beans. I’ve served this to company probably three times now to rave reviews.
Candace Turpin 3 years ago
Friends from Deep South said these are best baked beans ever had. I didn’t put pepper in but did add all other ingredient