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.
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.
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-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.
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!
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 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.
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.
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.
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?
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 ❤
This looks awesome, and I'm actually planning on smoking a pork butt roast next weekend, and these beans will work perfectly as a side. But there's a couple things that puzzle me here. Why add the butter, if you're just going to cook your onions in the bacon drippings anyway? Seems like a waste of an ingredient, which really won't add anything to the finished beans. I would also prefer to leave out the allspice or cinnamon, as I don't care for either in savory dishes most of the time. I would also drain off about half of that bacon drippings, as I wouldn't want my beans tasting strongly of bacon grease. A little is good, a lot is too much. But those are minor details, I would also need to add some vinegar to my beans. At least three tablespoons of a quality apple cider vinegar. But aside from these minor changes, this looks like a great starting point.
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.
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.
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.
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.
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! 🙏
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.
They say a way to a man heart is food,, My husband loves this bean recipe, ask me to make it all the time. Thanks again for another great recipe
Could not love this more!
Best recipe book out there for instantpot and crockpot cooking. Super easy to follow.
I’m a New Englander. I always use Navy beans for my baked beans. I’m going to try your recipe with Navy beans.
@EllenGordon I would prefer Navy Beans as well. 👍
Me too
We used navy, I’m going to try pinto.. 😊
Better than Bullion is a game (recipe) changer for me. Forget those nasty bullion cubes and packets. Better Bullion is the best!
I made these beans for the 4th of July and everyone love them. Just the right amount for a crowd
I have just about every base of Better Than... It's the best product out there. Thanks to you for introducing it to us.
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’m so glad you enjoyed it!!!
This looks so wonderful! Could almost taste it when you did!
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.
Looooove this!
@@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.
I have this book, and am most definitely going to make this recipe. Yum yum yum
I love your videos, Jeff! I live for the 'taste face'! All of your recipes are a win! Thank you!
That’s kind of you to say ;) glad I can bring the entertainment ;)
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-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.
Just made 3lbs of beans for the first time. What a family pleaser. Oooofa❤
Emotionally ........ Tasty 🍲
Love baked beans!
OMG, going to make these!! Also going to make some homemade bread to go with it! A total meal in my opinion!! Thanks Jeffrey!!
Think l might have to make two batches and take it to work Monday to share. Loving the cookbook.
My Mom's was using Better than Bullion for Pot-roast forever. Amazing product. Get that Boursin sponsorship next :)
Perfect timing for Dad Day, Juneteenth and the 4th. Been hoping you’d do a recipe for baked beans. Can’t wait to try them.
Love your books
Those beans look amazing!!!!!!
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!
Thank you and enjoy!
Your making my mouth water that looks awesome 😊
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! 🥰😋
This looks so good. I'm making this tomorrow
I cringed at dumping all that great ham stock flavor down the drain. I might save it & use it to make bean soup or red beans & rice! 😎
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.
I love this too! So many brilliant recipes! I am making your beef stroganoff as we speak! Soooo delicious. Love you And hugs from Alberta Canada!
Everything you make is incredible!! Love you and btb. Lol
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.
Super easy way to pronounce your W sauce. “Wista-shire” sauce. you’re welcome. ❤️ can’t wait to make these beans!!
wu
·
stuh
·
shr
In the UK we pronounce it Wooster sauce.
I grew up near Worcester, MA and up there we pronounce it Wuh- Stah-Sheer sauce
Exactly if you are from New England! That is how we pronounce it.
I bet this would be really good using the chili base as well.
Now I know what's for dinner tomorrow.
I have that book. Please do a demo of your salsa from the healthier food book!
I'm going to find some ham base and make these for the weekend!!
I grew up hating baked beans… but the older I get the more I realize that beans are ok! Maybe I’ll try these…
I bought the 4 books!
The Ham base is harder to find in my area. Sounds good tho! I’ll have to find it online.
Mmm perfect bacons
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.
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?
How did you choose the name of your program "Pressure Luck "?
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 ❤
I’m from UK. Worcestershire both the sauce and the place it originates from, It’s just pronounced with two syllables “sounds like” WOOSTER 😄
Cheers to this!
This looks awesome, and I'm actually planning on smoking a pork butt roast next weekend, and these beans will work perfectly as a side. But there's a couple things that puzzle me here. Why add the butter, if you're just going to cook your onions in the bacon drippings anyway? Seems like a waste of an ingredient, which really won't add anything to the finished beans. I would also prefer to leave out the allspice or cinnamon, as I don't care for either in savory dishes most of the time. I would also drain off about half of that bacon drippings, as I wouldn't want my beans tasting strongly of bacon grease. A little is good, a lot is too much. But those are minor details, I would also need to add some vinegar to my beans. At least three tablespoons of a quality apple cider vinegar. But aside from these minor changes, this looks like a great starting point.
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.
😢😢😢😢 watching him dump the ham/bean brooth. You coukd have kept it to make a soup or stew. 😢😢😢
Better Than Bouillon -- All Your Base Are Belong to Us!!!!
Reported the FB comments problem to FB. Let’s hold our breath shall we? I’m sure they will be prompt in fixing the problem.
And these beans look quite tasty❤
Thank you!!
Jeffrie, repeat after me.... WOOSTER Shire sauce. The RC is silent. You're welcome. 😀
It’s shr, not shire
Could you add salt pork to this
I have seven jars of Better Than Bouillon in the `frig and four more in the pantry with only one duplicate (guess).
Why rinse all the ham flavor off the beans after cooking. Are they too salty?
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.
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.
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.
Wu-stuh-shr
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.
Fun fact: most Jews, in fact, do NOT keep kosher and eat pork products. ;)
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! 🙏
I would think you could put a smoked pork hock or smoked turkey wing in there for the first step if you couldn't find the ham base.
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.
Yes, as we age things come around more quickly. In fact life is like a roll of toilet paper, the closer you get to the end the faster it goes.
Can you double the recipe
We grew up calling it bacon drippings.
Sorry Buddy. I love your recipes … can’t imagine spending 1 1/2 hours making baked beans. Not when I can crack open a can of Busch’s and be satisfied.
Its unclear is that better than bouillon you didnt mention it much
He must have an endorsement. It really is a great product though.
That's because he dumped it all down the drain! What a waste.
@@g-whiz286 He infused it into the beans though. There were lots of other flavors too- many of which had high sodium content.
@@dkyelak I love his recipes but have to admit that many of them do seem a bit salt heavy.
@@g-whiz286 I use his videos as a guide. I am more interested in technique and cook times.
Why is this video so long? 5 minutes is long enough.
Why are you so rude?
No offense , but if you want to celebrate Father’s Day, you’ll have to give up your sinful lifestyle
Yuck. Baked beans are gross no matter the recipe.
Then don't watch it and move along.
@@blizzardbeach6301 You should take your own advice. Move along if you don't like my comment.
Go away!
@@JeannetteShoreland Take your own damn advice!
@@danieljalomojr5856 Awww...... a sad, sad troll that no one likes, GO AWAY! End of conversation.