Baked Beans

Taste: Different, but not bad

Cleanup: Instant Pot, measuring spoons

Ingredients: Easily available

I found one of the few recipes for baked beans that didn't include vast amounts of sugar or molasses here.

Because it isn't hugely sweet, it doesn't taste anything like you expect it to from looking at it, which is a little strange at first, but then you realize the flavor is pretty good, if unexpected.

The vinegar seemed to stand out a bit. I might put in less vinegar next time, or perhaps use balsamic vinegar instead of apple cider vinegar.

I ruined the whole vegan thing by turning it into beans and franks by chopping up some hot dogs and dumping them in after it cooked, then running it on slow cooker mode for a little while.

For my second batch, I tried using balsamic vinegar instead of apple cider vinegar, and I do believe I like the taste better.

The original recipe offers many variations, I should note that I used all vegetable broth (low sodium), a whole 6 oz can of tomato paste, and the no soak method with the beans.

I even used a splash of the broth rather than water when sauteing the onions.

Look for tomato paste in a can which can be opened at both ends, and shove the paste out by pushing the lid down. Lots of brands seem to have odd cans these days. Using all six ounces is easier than trying to figure out how to store the remainder, and I like the tomato flavor. (Contadina was the one I found in a good can).

I soaked the beans for the first batch, but no soak is easier and I found the beans had absorbed more liquid in the no soak method, and the result was thicker, which I liked better.

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