When I think of pork and beans, I think of the classic can of somewhat meaty beans swimming in a sweet tomato syrup, usually served at camp outs. Although I’m sure it has a purpose, that’s not the pork and beans I’m talking about. Homemade pork and beans is quite delicious because the two really compliment each other because of the savory meatiness of pork, along with tender creamy beans.
An Instant Pot is the perfect place to make my version of this updated dish. I prefer pork & beans to be cooked in an herby broth, as opposed to a sweeter sauce. Using the Instant Pot is a quick method of cooking that infuses both the meaty ribs and white beans with fresh rosemary in half the time. I know by now, most of you have an electric pressure cooker, and either you’re using it adamantly, or it’s sitting on a kitchen shelf somewhere in your house. This recipe couldn’t be more simple, just follow my short recipe and you will have a tasty meal in under an hour. I made this recipe for two, but if you want to double it, you can, just place the ribs in two pieces, upright in the instant pot, so a full rack will fit. There’s definitely a place on my table for this hardy dish, and I hope one on yours as well.
1 cup white beans
1 white onion, diced
1 clove garlic, minced
2 cups chicken broth
2 sprigs fresh rosemary
half rack of pork ribs, about 1 pound
salt & pepper
1. Set Instant Pot to Sauté and add 2 teaspoons olive oil. Place onion and garlic in pot and stir. Cook for 3 minutes and add beans. Cook for 1 minute and add broth, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and rosemary, stir.
2. Place ribs in pot and hit Cancel. Seal pot with lid and set to Manual for 50 minutes, make sure valve is in sealing position. When cooking is complete, let pressure release on its own, about 10 minutes. Remove lid and place ribs on a cutting board, slice each rib apart. Ladle beans onto plates or a serving platter and top with ribs. Enjoy!