#beanperfection

Delicious Ancho-Brown Sugar Baked Beans with a perfect blend of smoky, sweet, and spicy flavors. These beans make a flavorful side dish for any occasion.

Ingredients: 4 cans 15 oz each navy beans, drained and rinsed. 1 cup ketchup. 1/2 cup brown sugar, packed. 1/4 cup molasses. 2 tablespoons Dijon mustard. 2 teaspoons ancho chili powder. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1/2 cup water. 1 medium onion, finely chopped. 4 slices bacon, cooked and crumbled optional.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine ketchup, brown sugar, molasses, Dijon mustard, ancho chili powder, smoked paprika, garlic powder, black pepper, and salt. Mix well. Stir in the drained and rinsed navy beans, chopped onion, and water. Mix until well combined. Transfer the bean mixture to a baking dish. If using bacon, sprinkle the crumbled bacon on top. Bake in the preheated oven for 45-50 minutes or until the beans are bubbly and the top is caramelized. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional bacon if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

A wholesome bean medley cooked to perfection, combining the rich flavors of black beans, kidney beans, and chickpeas with a blend of aromatic spices. This pressure cooker recipe is a savory delight for bean lovers.

Ingredients: 1 cup dried black beans, soaked overnight. 1 cup dried kidney beans, soaked overnight. 1 cup dried chickpeas, soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 cups vegetable broth. 2 tablespoons olive oil.

Instructions: Select 'Saut' function on Instant Pot or Cuisinart and heat olive oil. Add chopped onions and minced garlic, saut until fragrant. Add diced bell pepper and continue sauting until vegetables are tender. Stir in soaked and drained black beans, kidney beans, and chickpeas. Pour in diced tomatoes with their juices and add cumin, paprika, chili powder, salt, and pepper. Mix well. Add vegetable broth and close the lid securely. For Instant Pot: Set Manual/Pressure Cook mode to 20 minutes. For Cuisinart: Use High Pressure for 20 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Carefully open the lid, stir the bean medley, and adjust seasoning if needed. Serve hot as a hearty stew or over rice. Garnish with fresh cilantro or your favorite herbs.

Prep Time: 15 minutes

Cook Time: 20 minutes