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This batch has Andouille Sausage in it. Don’t be afraid to switch things up in this soup. I have added different pictures of different batches with this soup, the bases are the same but the meats are not all the same.
1 8 oz bag of navy beans pre soaked with the 1 hr fast soak method (see below for Dry Beans). 1 Onion chopped. 4 cloves of Garlic minced. 2 ribs celery chopped. 1 carrot chopped. 1 tsp Italian season. 6 cups of Liquid for SOAKED Beans. OR 7 for DRY BEANS. You can use 2 Tbsp Costco’s Better than Bullion Chicken with water (OR you can use all canned/boxed Chicken Broth or even add a 2 cups of Pork and 4 c chicken broth from making Pulled Pork.). 1 bay leaf A few shakes of pepper (now would be the time to add red pepper flakes if you like it spicy). 1 can Stewed tomatoes chopped 1 Ham-hock or 1 c chopped ham, (sometimes I use Andouille Sausage for a different smokey flavor and some kick)
If using SOAKED beans, Drain Beans first, then add them to the Pot and add the 6 cups liquid mentioned above to the Instant Pot, then toss everything else in the pot. Putt the lid on hit the Soup Button (do QR ).
OR for DRY Beans, sort and rinse, then add them to the pot add 7 cups liquid mentioned above, then everything else.. Press Beans 35 min and then allow a 15 min NPR.
For this Batch I used Pulled Pork for the meat.
To Switch it up to Minestrone, ****for Minestroni soup, to the ingredients above add All Except the Macaroni.
1/4 tsp Salt. 1/4 tsp Pepper. 1/2 pkg frozen Spinach 1 cut up Summer Squash. 4-6 oz macaroni noodles. 1 1/2 c Chicken Broth. 1 lb chuck roast cut up into small chunks (cook before adding).
Add all except for the Macaroni Noodles
Cook as stated above. After the soup is done, turn the pot, off and add the macaroni and turn it back on to Sauté, and cook until the macaroni is done.
Note* if you want to hurry the process you can cook the Mac separately in your Mini3 IP or sauce pan, and add it when the soup is done.
There are so many directions to take this …on this batch I used hatch Pepper Andouille Sausage.
Lima Beans or Butter Beans with Ham Hock This is a simple side.
Total time 55min.. 10 to pressure 30 to cook 15 NPR
2 tsp Slap ya Mamma season. 2 cloves minced Garlic. 2-3 tbsp minced dry Onion or 1 chopped 1/2 lb lg dry Limas rinsed. 1 Ham Hock. 6 c Water. 2 Tbsp Reduced Sodium ( Costco’s) Better than Bullion Chicken.
Optional ***add red pepper flakes for some kick if you like that.
Put everything in the IP Lid on Vent to sealing Hit Beans or manual and adjust time to 30 min. 15 min NPR lots of good sopping, so make cornbread or biscuits.
Im serving with oven roasted Asparagus , and Pork on a bed of cabbage, and biscuits. Check out my Biscuits in the Recipes. For the stove top method, see below.
FOR STOVE TOP:
Use what you like….Ham Hock, smoked Turkey Neck, Kielbasa, Andouille Sausage, Or Ham Bone.. Recipe is for 1/2 lb. double it if you like.
1 ham Bone or Hock or your choice of meat. (amount is up to you) 1/2-1 lb Lima’s or Butter Beans (big Limas). 1 chopped Onion (1 c) PER 1/2 lb beans used. 1-2 cloves Garlic PER 1/2 Lb. 1/2 Tsp Italian Seasoning. 1/2 Tsp Old Bay Spice Water to cover and more as it cooks. You will be simmering them without the lid on so will need to watch them.
Sort and Rinse Beans. Use a Pot that holds 4 q….6 q or bigger for more Beans. Cover Beans with Water by 3” and add Ham bone or other Meat, Onion, Garlic, Spices and all ingredients. Turn the burner to Medium High and Bring the Beans to a Boil, then turn down to a low Simmer. Allow Beans to cook for 3-4 hours. Keep Checking them every half hour to be sure they don’t simmer dry, especially at the beginning because the Beans will absorb a lot of liquid at the start. Add more water as needed. beans will be soft to mushy when done, remove the bones and take the meat off the bones, mash a few Beans in the pot to make the liquor. Add the Meat back into the Beans. Stop them when they reach a point of softness that you like.
Turn down to simmer when Beans start to swell.This is how much that you will have in the pot after cooking for 4 hrs and removing meat from the bones…without the ham added back in.This is after Ham is added back in.
This Pic above shows the Peas, Pork and Greens all made together in the same Pot for the same amount of time. 30min with 20 min NPR. The Peas naturally stay on the bottom, layer them first, with seasonings, onion and Garlic then the meat and then the greens and Reduced Sodium Better than Bullion Chicken
*Substitute Ham Hock or Bone for the Pork if you like. (But skip the Better than Bullion and Only add 1 tsp Seasoning Salt)
*If you are doing the Greens too and want to do them at the same time and in the same Pot, please read to the bottom before doing them. There are several ways including making the Black eyed Peas, Pork and Greens in the same Pot at the same time. Including Cornbread if you want. All the Recipes are on the website. The process can be done in reverse as well. Pork and Greens on the bottom and Peas with Bacon in a bowl on top of the Pork and Greens.
This is for the Pork and Peas only:
1 lb Pork Shoulder/Butt cut into 1” wide strips about 6” long seasoned with Johnnies seasoning 1/4 Large Onion chopped. 2 cloves Garlic chopped. 1 heaping tsp…full salted Better than Bullion Chicken A few shakes Johnnies Seasoning, Slap ya Mamma or Tony Chachere’s Season. 2 cups Dried Black eyed Peas. Culled and rinsed. 5-6 cups water Note … if your using Costco’s Reduced Sodium Better than Bullion, use a bit more and add more shakes of Johnnies. Put the Lid on. Vent to Sealing. Set manual and the +20 min. Allow 10 min NPR, before opening. If doing Greens at the same time, Have a Plate ready to put the hot Bowl of Peas or Greens on as you take it out.
*If you are going to add the Greens in their own Bowl at the same time, use a long legged trivet and put it down into the Black eye Peas and Pork. But if you are doing the Pork, Peas and Greens together….. you will only need 5 cups of water to the Peas because the Greens make a lot of their own broth that will be in with the Pork and Peas… make sense?
FOR THE GREENS in a separate Bowl: PIP on top of the Pork and Peas…: 1 bunch Collards or Kale chopped. 2 cloves Garlic chopped. 1/4 Large Walla Walla Sweet Onion chopped. 3 strips Bacon 3 tbsp Butter. 1 tsp of the Fully salted Better than Bullion Chicken, (not Costco). A few dashes of Johnnies seasoning. 1/4 c Water
Use a stainless steel flatter bottom bowl that will fit about 1 inch or more below the rim of the pot, it is ok if the greens are a little high as long as you can get the lid on well and the vent is not blocked when you lock it on. Use a long handled trivet or create a sling, or have a pot lifter available so that you can get them out to get to the pork and peas on the bottom…….(they will be hot)..so put the bowl on the trivet and add the water to it. Chop Greens and put about 2/3 of them into the bowl, smash them down, add the rest of the ingredients, then top with the rest of the greens so that as they wilt, they will wilt down into the bowl. Dont worry if some of that juice drips into the pork and Black Eyed Peas. Put Lid on, vent to sealing, set manual to 20 min. 10 min npr. stir the greens together to get the flavors in them all. Remove Greens bowl and set them aside onto a plate,( they will have their own juice in the bottom).
This Pic above shows the Pork and Greens cooking together in the bottom with the Peas and their liquid in their own stainless bowl put on top of the pork and greens.This picture above shows that in this batch the pot has black eyed peas and seasoning, bacon, garlic, onion on the bottom then seasoned pork, then the greens, some more onion, garlic, bacon then the long legged egg trivet, then the half recipe of corn bread, covered with a paper towel, 17 min/12 min NPR .The black eyed peas in this batch were put on top. PIP. See pic belowLike this.
Cream of Asparagus Soup. Sometimes I will pressure cook my broken off end pieces in broth in the IP for added flavor. I slice them down the middle before cooking them in Chicken Broth before making my soup. Then I pour the Broth from that through a colander to get just the Broth.. Discard the spent Asparagus ends.
4 cups Chicken Broth (homemade is best, made with vegetables). 1 Onion finely chopped (1 c) 4 c Chopped Asparagus. 1/2 c Mexican Crema. 1/2 c Heavy Whipping cream Salt and Pepper to taste. Do this after it’s done. Because of the chicken broth and better than bullion. 1/8 tsp Italian Seasoning. 1 Tbsp Costco Better than Bullion Chicken. 1 Tbsp flour and 2 Tbsp milk, Make a slurry.
Turn the Pot on to Manual 5 min. Pour everything except the Whipping cream and Crema in.
Lid on. Vent to Sealing. When it Beeps, let it go for a minute or two and do a QR. Scoop out a Half of the Asparagus. Use an Immersion Blender to blend up the Asparagus. Or just leave them all in and don’t blend it all. Pour the Cream and Crema in and add the Asparagus back in, and stir. Turn pot off and back on to Keep Warm or Slow Cook Medium/Normal for warmer temp. Adjust seasoning…if you think it needs more flavor try more Better than Bullion Chicken.
1 c chopped Carrot or 1 1 1/2 c chopped Celery or 2 ribs. 1 1/2 c chopped Onion. 2 c Chopped White Potatoes into 1/2” squares. 4 slices bacon. 1 lb Seafood Medley Mix …thawed ..reserve liquor (hold seafood til end). 2 6 oz can Clams with juice. (Hold the Clams with the Seafood Medely until the end). 1/2 tsp Salt. 1/4 tsp white Pepper. 1 Tbsp Ghee or Butter. 1 tsp Costco Better than Bullion Chicken. 1 Tbsp Corn Starch. 1 1/2 Tbsp flour. 1/2 c Mexican Crema. 1/2 c Cream
Optional: 1 small Leek, very thinly sliced
Note: You can also add evaporated Milk after.
For another version of Clam Chowder click link Clam Chowder IP
Thaw the Seafood Medley, save any liquor from them.
Turn pot to Sauté, more.. add the Ghee.
Sauté the Bacon, until it brown a tad, leave the grease in…toss in the Onion, Celery, Carrot, Garlic..and just the Clam juice. Hold the Clams out until the end.
Add the Salt and Pepper, stir then put the potatoes on top…Sprinkle the flour and cornstarch evenly on top of the potatoes. Try not to clump it, Don’t Stir! Turn the Pot Off then back on.
Notice the flour and cornstarch sprinkled on top…it will thicken the chowder when it’s done…just stir it in.
Set Manual 3 min, Lid on, Vent to Sealing. When it beeps, give it 2 min Npr then QR the rest.
Open and stir. Add all the Seafood and let the pot come to a boil and immediately add the cream, heat, but don’t boil….stir again, and taste it… Adjust the taste if desired.
Can be doubled. This was made in my 8 q pot, so you know that the liquid is enough. You May need about 1/2 c more liquid for the 10 q. * I have an alternative Recipe for Mushroom Cream Sauce if you would rather use canned cream of Mushroom Soup type….that can be used with this recipe for extra creaminess without full size Mushroom slices. you can chop them up really fine if you want. you would add about 1 1/2 cup of the mixture to the top of the meat and add 1 min to the cook time . Add Sour cream after cooking as usual. see link here. http://Mushroom Cream sauce.
INGREDIENTS: 1 lb Chuck Roast or Steak, cut into 1/2” x 1/4” x 3” strips, (you can use Hamburger too). 1 1/2 Tbsp Flour to coat the Meat. EVOO 2 Tbsp. 1 whole chopped sweet Onion. 2 c. (This adds Liquid to the pot as it cooks down.) 1 large clove Garlic minced. (1 Tbsp ish) 8 Oz Crimini Mushrooms sliced. 1/2 c Red Wine. 1/4 c Chicken Broth or Water. Salt and Pepper. 1 1/2 tsp Johnnies Seasoning Salt or equivalent. 1 Tbsp Costco’s Low sodium Better than Bullion Chicken if desired. 1/4 c Water to deglaze Fry Pan 3/4-1 cup sour Cream. (Add at the end) 6 oz wide egg Noodles, or Pappardelle Noodles. see below.
Make sure that you get some of the meat nice and brown.
DIRECTIONS: In a plastic bag add the seasonings and Flour. Add the Meat and shake it with the seasonings and Flour…. then using a Frying pan, using 2 Tbsp Evoo, Brown the Meat on Med Hi until nice and brown, Emphasis on the Brown. This is where your flavor comes from. …That and the Wine. The Wine also tenderizes the Chuck. Taste the Meat to see if it needs more seasoning, add salt and pepper after its cooked, when you taste it then. Meanwhile, in the IP, Layer the raw Onions, Garlic and Mushrooms on the bottom and then add the Wine and 1/4 c Water with Better than Bullion Chicken. Add the Meat, use the 1/4 c water to deglaze the Frying Pan and then reduce the liquid to 2 Tbsp liquid in the Pan. Add this to the pot, Don’t stir. Don’t worry about adding more liquid than that. The Onions will make the liquid to bring the Pot to pressure and make the Broth. (See the pic of the Meat in all the broth that it makes). Put the Lid on, Set the time to 10 min, HI Pressure, then when it’s done and beeps, let it do a 10 min NPR. Stir and taste, and add Salt and Pepper if needed. After the Meat is done, Add 6 oz Noodles to the Beef Broth created by cooking. Close lid, and set the time to 4 min. When it’s done, do a QR, add Sour Cream. Stir well. But Before you do this…read the alternative and decide if you want to put the Noodles in with this PIP.
*Below is an alternative way to cook the Noodles at the same time. This process shortens the total cook time .
You can also do the Noodles PIP method in the Pot at the same time. Just use a stainless steel Cake Pan that will fit into the Pot. Add 6 oz Egg or Pappardelle Noodles and 1 1/4 c Water, (you can also add a tsp of Costco’s lower sodium better than bullion to it for flavor). Put the long legged Trivet down into the Beef and Veggies and set the stainless Cake Pan on the Trivet. See pictures below. When the Pot Beeps and the Meat is done the Noodles won’t be all the way done so dump them into the Meat and Sauce, and turn the Pot Off and back to Sauté and Sauté for a couple of minutes until the Noodles are done. Then add the 1 c of sour Cream, and heat but don’t Boil. Enjoy!
Coat the Meat with the flourMix wellWhile meat is browning, Layer the onions, Garlic and then MushroomsAdd the Meat on top and do not stir. Add wineIf you are PIPing Noodles, add long legged trivet, or lotus steamerNotice the water does not cover the noodles…they will not be all the way done but they will finish off after the meat is done. This shortens the cooking processNotice the meat mixture in the bottom.Noodles won’t be quite all the way done on top. Dump them in the meat and stir. The Meat will look like this when done.The PIP cooked Noodles added after the meat is cooked will soak up more sauceThe Stroganoff May be not quite as saucy depending on the Noodles.
Enjoy.* note, you can add the Costco’s Low Sodium Better than Bullion for extra flavor.
Goulash (Mac, Noodles, Hamburger, Sausage, Onion, Garlic, Italian seasoning, Can of stewed Tomatoes or Spaghetti Sauce, Chicken broth) Fast and Ez. You can also add Mushrooms and or red, yellow, green Peppers, Olives etc.
INGREDIENTS: 1 lb Burger.(or use half mild Italian Sausage and half Hamburger.). 1 chopped Onion ( 1 1/2 c). Evoo for sautéing 2-4 cloves garlic minced. 1-2 tsp Italian season Salt and pepper. 1 tsp Chili Powder. 1 medium jar spaghetti sauce like Rao’s or Bertolli with chunks of Tomatoes in it . 3 cups chicken broth 16 oz Macaroni. 1 Bay Leaf
OPTIONAL: Green Peppers. Mushrooms. Scallions for Garnish. Olives Parmesean
DIRECTIONS: Brown the Hamburger, and Sausage if your using it. drain fat off. Add the Macaroni. Add the broth, throw in raw Onion Garlic and seasoning. Stir, and then pour Sauce/Tomatoes on top. Do not stir. Put the lid on, and turn the vent to sealing. Set the time to 4 min. When it is done and beeps, start with Controlled release to be sure that it’s not going to Spit and then finish with QR.
Open the Pot and turn it off and then back on again to Sauté med. Stir it up. Let sauté till Mac is done and Broth has been absorbed in the Pasta. You can also turn this into mock/lazy lasagna by serving with Mozzarella Ceese and a glop of Cottage Cheese in the Bowl. You can add Olives if you want, or even add fresh Spinach to it after its all cooked ( it takes about 30 seconds).
sauté Hamburger. This can also be done on stove top. See next picture.Sometimes I sauté the meat on the stovetop. Adding raw onions, garlic, meat, broth and noodles together under the liquid on the bottom insures that the noodles will get cooked (add mushrooms at this point if you want them in) adding the sauce on top keeps the burn notice from turning on. Add it on top and do not stir.Pour Sauce or Tomatoes on top. This will prevent the Burn notice.This is what it will look like when you first open it up. Macaroni will continue to absorb liquid after it’s done. Just give it a stir.Here is a pic of a different Batch. You can totally work with the basic recipe.
This recipe could also be used for regular Garbonzo Bean Hummus but omit the Wine. Also check out my recipe for regular Hummus Recipe here. Hummus
Black Bean Hummus
INGREDIENTS: 1 cup cooked Black Beans …..(recipe here.) OR 1 Can, Drained Beans Pintos and others cooked In the IP. 2 Tbsp Tahini. 1 clove Garlic minced. 2 Tbsp Olive Oil. 2 Tbsp Lemon juice. Or Lime or lemon/lime 1 Tbsp White Wine Vinegar. Or 2 tsp Wine and 1 tsp AC Vinegar 1/2 tsp ground Cumin Salt and Pepper
Serve with Chips, Pita, Crackers, Peppers, your choice.
DIRECTIONS: In a Food Processor, Blend all the ingredients, starting with Garlic first. Blend it well first before adding the rest of the Ingredients. Add the Beans, they can be cold or hot, then blend until smooth. Let sit for 15 minutes before serving. I like to fancy it up in a Bowl with sprinkled bits of Pepper Flakes and EVOO, or as seen in the Pics with EVOO Peppers, Sun dried Tomato, Paprika, Pine Nuts. Whatever I’m in the Mood for, even Bacon Bits! Enjoy!
Spicy.. you can change that though… some may not want the seranno and some may want more. For more spicy, use medium or even hot Salsa.
1 lb lean Burger sautéed (you dont drain the fat). 1/4 larger Onion chopped (3/4 c) 2 cloves Garlic crushed and diced. ( 1 Tbsp Minced) 1 Serrano Pepper. Sliced (optional for those that don’t want spice) 1 1/2 tsp Cumin. 1 tsp dry Oregano leaves (crushed in the palm of your hand). 1 tsp Chili Powder. 1/2 jar or 8 oz mild Salsa. 1/2 tsp ea. Salt and pepper. 4 teaspoons low sodium Better than Bullion Chicken 1-2 Tbsp Butter. 1 c Water. About 3/4 c elbow Macaroni I do less because it’s less carbs so the pic shows 1/2 c
Brown Burger in 1 tbsp oil, leave the juice in, ( it’s part of the liquid) and add the Onion, Garlic, Pepper and Spices. Saute for a minute, add Salsa, stir. Add noodles…. dont stir! Add the Butter and Better than Bullion Add water. Lid on, vent to sealing. Hit manual/pressure cook, time to 4 minutes. Then do 10 min npr. Open up. Stir the Mac down into the juices and, Depending on the moisture content of the Meat, or if you added more Burger, then turn the pot to sauté and reduce the sauce. Taste and add more Butter, more spices or Salsa if you want. Serve up in a bowl with Chips, Fritos or Hard Taco shell. Garnish with Salsa, Cilantro and Crema or any of the above suggestions, be creative !
Enjoy!
Stir noodles in and turn it to sauté and reduce the Sauce.
Chili. The pic above is of the chili but COLD. I didn’t get a hot Fresh one. It has more liquid than appears when heated. I have used Poblano, Anaheim, Jalapeño Peppers and Cayenne, for flavor and spice. Assuming your using Dry Beans 1/2 lb each. For the Beans…recommend soaking overnight, otherwise some will float to the surface and will not get done. Or you can invert a lotus steamer to hold them down while cooking. Rinse and pick rocks out. In a bowl, put Beans in the pot and cover with water by 3″. Soak overnight. Drain and rinse beans and add enough water to cover by 2″ water. Add enough salt to make the water taste like seawater. OR, You can use the fast soak method as well. Simply bring the water and beans To a boil (nothing else added at this time) And then turn off and let them set 10 min, until they start to swell and wrinkle, pour water off and add fresh clean water and cover by 2” of water add the following:
Lid on, vent to Sealing, and hit beans… and then 15 min. Allow for full 30 min NPR. QR the rest. Drain Beans and Reserve liquid. While the beans cook…About the peppers… I always chop up the maximum amount and add about 2/3 of what I think I need for sautéing and then add the rest if not spicy enough. I also taste the sauce and add more spices if I want.
MEAT SAUCE :
( You can hold this aside….. And then cook it in the Instant Pot Along with the beans, or you can do it in a separate pot, then add to drained beans). Chop up a 2-3 lb beef roast. You can add some pork shoulder or sausage if you want as well.
3/4 c red wine. 1 c beef broth (or 1/2 beef broth and 1/2 bean broth) 1 1/2 chopped large walla walla onions. 6 cloves garlic. 2-3 chopped jalapeños (depending on how hot you want it). 1-2 chopped Serrano. 1 chopped poblano. 3 chopped Aneheims. 1 Tbsp chili powder, 1 Tbsp oregano. 2 tsp cumin. 1 can stewed tomatoes. 1/2 can tomato paste. 1 can tomato sauce. 1 /4 cup catsup. Or a couple Tbsp vinegar and 1 Tbsp sugar.
In the Instant Pot, add the meat and sauté in a couple Tbsp EVOO until nice and brown. Add Onion Garlic and saute for a minute, add peppers, then add everything else In layers, ending with the Tomatoes, Beans, Tomato Sauce and Paste, and catsup on top, do not stir. turn pot off. Put the Lid on, vent to Sealing, set time….on Manual, Pressure cook, or Beans and 15 min, with 10 min NPR. Open the lid, and at this point, You may want to turn the pot off and back on to reduce excess liquid. Don’t stir yet.
**** if you are doing the sauce in a stove top pot, brown Meat and add Onion and Garlic. Add the rest of the ingredients, add 4 cups broth in stead of 1, and bring to a boil and simmer for 30-45 min.
****************
CHILI… 2 day or IP (You can use the IP to make the beans). I made this for a Chili cook off so it makes over a gallon. I dry rubbed Pork Butt, and refrigerated it overnight while the beans soaked. Soak beans overnight before starting. See recipe below:
This recipe has you preparing several things at one time so prepare to be in the kitchen for quite awhile. 1 5 lb Pork shoulder…rub and refrigerate over night to blend flavors in then put in roasting pan and cover and cook in oven @ 350*for 2 1/2 hrs. Then 200* for 1 hr. When roast is done set meat aside to rest till handleable. It should be finger tearable. Save juice for sauce. When cool enough to handle, Tear pork into about 1″ chunks. Set it aside. While roast is cooking:
Chili Sauce:
FLAME ROAST AND sweat and DESKIN peppers: see directions below
4- Anaheim’s- large-chopped. 2- Poblano’s – large-chopped. 3- Jalapeño’s- 3″ -diced. 6- Serrano’s- 3″ sliced. 6- tomatillos, chopped. 2-Onions, chopped. 8-garlic cloves, chopped. 1 Tbsp Cumin. 1 Tbsp Chili powder. 2 tsp Oregano. 2 tsp italian seasoning. 2 tsp Ground coriander. About 20 pepermill turns of Pepper. 1 Tbsp Paprika. 1 lg can- crushed Tomatoes See directions below.
Beans:
These beans are made with all pintos and the recipe below
2 lbs or mixed pintos and small kidney beans. 1 cooked Ham hock. 3 Bay leaves 1 tsp Italian season. 1 Tbsp oregano. Salt (enough to make water taste like sea water). Pepper about 20 pepermill turns. 1-2 tbsp olive oil. 1-onion rough chopped (1″pieces unseperated). 5-Garlic cloves ( rough chopped). 1 Tbsp Chili pwdr. 1/2 tsp Red cayenne pepper. 1 Tbsp Paprika
You can make pintos, black and mycobas if you want more than one kind. These have shredded pork shoulder in them.
See directions below.
For Chili SAUCE:
Make sure you fire roasted the peppers if you don’t have a gas stove do them in the oven under the broiler. On the gas stovetop you will need the fan on To blister them and then sweat them ( put in plastic bag or sealed container when hot to loosen skin) and peel all peppers first.
Sauté onion and garlic in olive oil. Add spices and canned tomatoes. Add some of the bean juice. Cook till bubbly and simmer for about 1/2 hr. Add peppers and simmer until peppers are done. When bean liquid is a little thick add it to the sauce. Drain the juice from the Roast into a pot. Add all of the juice to sauce and reduce for about 1/2 hr till a lil thick. In the morning, after Roast is in oven…..
Drain the pre soaked beans, rinse in cold water. use a number 8 size dutch oven or pot, and add beans then enough cold water to cover them by about 2 inches. Add bean recipe ingredients and heat on high till boiling, then simmer and cook till beans are tender but not squishy. about 1 1/2- 2 hrs. Remove beans and set aside. Reduce bean liquid. ***NOTE (If you want to skip the longer stove top Bean process, they can be done in the IP.. just add all of the ingredients for the Beans to the pot and hit Beans and adjust to 35 min). When Chili Sauce is done, add Beans and torn Pork and heat just till bubbly and simmer for about 10 minutes, and turn off and let set to combine flavors. Enjoy or refrigerate over night for blending of flavors. Take out enough to eat and keep the rest in frig.
