Gout friendly InstantPot baked beans
Boston baked beans, cooked with treacle and pork, are a world away from tinned baked beans, good as they are. Sadly, they’re also not very gout friendly due to the amount of pork, so I had a stab at making something as close as I could get. They’re not quite savour enough, but not far off.
You will need
- Enough dried borlotti beans to cover your instantpot pan to a depth of about an inch
- 1 large onion halved
- 2 large onions finely sliced
- 2 bay leaves
- 2 cloves of garlic, crushed
- A teaspoon of ground black pepper
- A teaspoon of mustard powder
- 2 teaspoons of stock powder
- A big spring of fresh oregano or a heaps teaspoon of dried
- A tablespoon of oil
- 300ml of cider or 150ml of cider and cider vinegar
- A tablespoon of treacle or molasses
- About 100ml of sweet and smokey BBQ sauce - I used the end of a bottle of Sauce shop cherry bourbon
Do
- Put the beans and a bayleaf into the instant pot, 6 inches of water to the top and pressure cook for 30 minutes on high, then leave to cook.
- Drain the beans, retain the liquid in case you need to adjust the texture of the beans later
- Clean the Instant Pot and then saute on high the oil, onions, garlic and bay leaf until well coloured (15 mins or so)
- Add the rest of the ingredients, except the beans and cook for around ten minutes
- Add bake the beans, stir well, turn off the instantpot and close the lid. Let it all come together.
Results
It’s not quite as salty and meaty-satisfying as Boston Baked Beans, but they’ve been a great accompaniment to several meals.
