For me, there’s not much better than grilling on a warm afternoon…even better if we have friends over at the house. And no matter how good the meat is, a good barbecue has to have good sides. Baked beans is, hands down, my favorite barbecue side. And I’m usually pretty dang happy with the kind straight out of the can. But I recently learned you can cook dried beans in and instant pot without soaking them (which, honestly, I’m still pretty excited about) and decided to work up a version with a little Asian twist.

You’d think gochujang, fish sauce and kimchi would make them super funky, but it’s actually pretty subtle. You can always turn up the funk by adding more kimchi, follow your heart.

Instant Pot Kimchi Beans

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 4-6 servings

Ingredients

1 c. dry white beans
3.5 oz bacon, diced - 3-4 slices
4 oz kimchi, finely chopped
3 cloves garlic, minced
1 large shallot, minced
3/4 c. chicken stock
1 T. tomato paste
1 T. Gochujang
1.5 oz brown sugar - about 1/3 c. packed
1 T. fish sauce
Red chili flakes, to taste
1/2 t. white pepper
1 T. rice wine vinegar

Instructions

Put dried beans in the instant pot with 4 c water, cook for 30 minutes on high and let the pressure release naturally. Drain the beans and set aside.

Set your instant pot to 'saute,' add a little oil and the chopped bacon. Cook, stirring frequently, for about 5 minutes, until the fat is starting to render. Add the kimchi, garlic, and shallot and cook for another 5 minutes or so, just until the bacon and kimchi are starting to get crispy.

Add the rest of the ingredients, except the rice wine vinegar and stir everything together. Switch your instant pot back to the 'bean/stew/chili' setting and cook the beans for another 30 minutes on high and then let the pressure release naturally.

Once the beans are done cooking, add the rice wine vinegar and salt to taste.

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