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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.
Select the Sauté and bring to heat.
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.
Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, & Jalapeños to the cooking pot and stir to combine.
Lock lid and close Pressure Valve. Cook at High Pressure for 60 minutes.
When the timer goes off do a natural release for 15 minutes. The remaining pressure may be released manually.
Discard any floating beans.
You can Add 2 tsp dijon mustard and add additional Molasses to sweeten a bit more