Barbeque Baked Beans

These rich, sweet, and smoky baked beans are so easy to make in a slow cooker or pressure cooker and taste so much better than the beans from a can!

Ingredients

• 1 pound white beans, dry (We used Great Northern, but Navy work well too)
• 1 medium yellow onion
• 1 medium green bell pepper
• 1 tbsp. oil
• 300g / 1 cup ketchup
• 15g / 2 tsp mustard
• 80g / 1/4 cup BBQ sauce
• 240g / 1 cup brown sugar (We added 1/3 cup more, but feel free to sweeten to taste)
• 1/4 cup molasses
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 1 1/2 tbsp. creole seasoning (or 2 tsp seasoned salt)
• 1 tsp liquid smoke
• 1/4 tsp cayenne pepper 
• 4 cups vegetable broth
• 2 tbsp. cornstarch + 1/4 cup water (optional)

Instructions

Follow along with a video: https://youtu.be/wPexmqZYSsk

1. Wash the beans and remove any bruised or broken beans. Place the beans in a clean bowl and cover them with several cups of water (there should be about 1 inch of water over the beans) before letting soak overnight.
2. Chop the onion and bell pepper. Sauté the onion and bell pepper with the oil on high in a large pot, pressure cooker, or slow cooker until the onions become translucent or for about 4-5 minutes.  

Slow Cooker Method

1. Add the remaining ingredients and bring to a boil. Once boiling, add the soaked beans and cover. 
2. Slow cook in the large pot or slow cooker for about 5-8 hours. 
3. Check the beans occasionally and stir to ensure even cooking.
4. If after the beans are cooked, the sauce around the beans is too thin, add the optional slurry (cornstarch + water) and continue to cook for an additional 30-60 minutes until thickened. 
5. Enjoy!

Pressure Cooker Method

1. Add the remaining ingredients and cover.
2. Cook on the pressure cook setting for 45 minutes. 
3. After cooked, release the pressure and check the beans for tenderness. If the beans are still hard, cook in the pressure cooker for another 10 minutes or on the slow cook setting for an additional  hour. 
4. If after the beans are cooked, the sauce around the beans is too thin, add the optional slurry on the high heat sauté setting and cook for around 15 minutes or until thickened adequately. 
5. Enjoy!