Step 1

Rinse beans. Add beans and salt to a bowl and cover with water, two inches above beans. Soak for three hours. Drain beans and rinse.

Step 2

Select the Sauté and bring to heat.

Step 3

Add bacon and onions to the cooking pot and cook until bacon begins to brown scraping brown bits from the bottom. Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft.

Step 4

Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, & Jalapeños to the cooking pot and stir to combine.

Step 5

Lock lid and close Pressure Valve. Cook at High Pressure for 60 minutes.

Step 6

When the timer goes off do a natural release for 15 minutes. The remaining pressure may be released manually.

Step 7

Discard any floating beans.

Step 8

You can Add 2 tsp dijon mustard and add additional Molasses to sweeten a bit more