📝 About This Recipe
Travel back to the cobblestone streets of New England with this soulful, slow-cooked classic reimagined for the modern kitchen. This recipe yields tender navy beans bathed in a rich, mahogany-hued sauce of dark molasses, smoky salt pork, and a hint of sharp mustard. By using the Instant Pot, we achieve that legendary 'all-day' depth of flavor and velvety texture in a fraction of the time, making this historic comfort food accessible for any weeknight.
🥗 Ingredients
The Legumes
- 1 pound Dry Navy Beans (rinsed and picked over for stones)
- 6 cups Water (for the initial bean softening)
The Aromatics and Fats
- 6 ounces Salt Pork (cut into 1/2-inch cubes; bacon can be substituted)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
The Braising Liquid
- 1/2 cup Dark Molasses (unsulphured; do not use blackstrap)
- 1/4 cup Dark Brown Sugar (packed)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dry Mustard Powder (for a sharp kick)
- 2 tablespoons Apple Cider Vinegar (to balance the sweetness)
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Kosher Salt (adjust to taste after cooking)
- 2 cups Chicken or Vegetable Broth (low sodium)
👨🍳 Instructions
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1
Place the rinsed dry navy beans and 6 cups of water into the Instant Pot. Secure the lid and set to High Pressure for 25 minutes. This 'power soak' ensures the beans are tender without overnight waiting.
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2
Once the timer beeps, allow a natural pressure release for 10 minutes, then quick release the remaining steam. Drain the beans into a colander and rinse the inner pot.
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3
Set the Instant Pot to the Sauté function (Medium/Normal heat). Add the cubed salt pork and cook for 5-7 minutes until the fat renders and the pork becomes golden and crispy.
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4
Add the diced onion to the rendered fat. Sauté for 4-5 minutes until translucent and slightly caramelized at the edges.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
In a medium bowl, whisk together the molasses, brown sugar, Dijon mustard, dry mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, and black pepper.
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7
Add the par-cooked beans back into the Instant Pot with the pork and onions. Pour the molasses mixture over the beans.
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8
Add 2 cups of broth. The liquid should just barely cover the beans; do not overfill, as the Instant Pot prevents evaporation.
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9
Secure the lid again, ensure the valve is set to 'Sealing', and select Manual/Pressure Cook on High for 30 minutes.
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10
When the cooking cycle finishes, allow a full natural pressure release (about 20-25 minutes). This is crucial for the beans to absorb the sauce and achieve a creamy texture.
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11
Open the lid and stir in the salt. Taste the beans; if the sauce is too thin, select the Sauté function and simmer for 5-10 minutes with the lid off to thicken to your desired consistency.
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12
Let the beans rest for 10 minutes before serving; the sauce will continue to thicken and darken as it cools slightly.
💡 Chef's Tips
For the most authentic flavor, use salt pork, but thick-cut smoked bacon is a great substitute if you prefer a smokier profile. Avoid using Blackstrap molasses as it is too bitter; look for 'Original' or 'Dark' unsulphured molasses. If your beans are still a bit firm after the second cook, it may be due to the age of the beans; simply pressure cook for another 5-10 minutes. Do not add salt until the very end, as salt can prevent dry beans from softening properly during the pressure cooking phase. These beans taste even better the next day! Store in the fridge and reheat gently on the stovetop with a splash of water.
🍽️ Serving Suggestions
Serve alongside warm, buttered Boston Brown Bread for the ultimate traditional New England experience. Pair with grilled bratwurst or hot dogs for a classic backyard barbecue feast. Top with a dollop of sour cream and thinly sliced scallions to add a fresh, creamy contrast. Serve as a hearty side to cast-iron skillet cornbread and coleslaw. Enjoy with a crisp hard cider or a malty amber ale to complement the molasses sweetness.