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Multicooker British Baked Beans on ToastMulticooker British Baked Beans on Toast
Multicooker British Baked Beans on Toast
Multicooker British Baked Beans on Toast
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Recipe - The Fresh Grocer - Corporate
MulticookerBritishBakedBeansonToast.jpg
Multicooker British Baked Beans on Toast
Prep Time15 Minutes
Servings6
Cook Time46 Minutes
Calories359
Ingredients
1/2 package dry navy beans, rinsed
2 tablespoons olive oil, divided
2 medium shallots, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup maple syrup
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 cups cherry tomatoes
2 cups loosely packed baby spinach
6 slices French bread
Directions

1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 25 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.

 

2. In Instant Pot, heat 1 tablespoon oil on Sauté-Normal. Add shallots; cook and stir 4 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in tomato paste; cook and stir 1 minute. Stir in syrup, vinegar, mustard, 1/2 cup water and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.

 

3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add tomatoes; cook and stir 5 minutes or until tomatoes burst. Add spinach; cook and stir 2 minutes or until spinach wilts. Makes about 1 1/2 cups.

 

4. Toast bread; serve beans and tomato mixture over toast.

 

Nutritional Information

  • 6 g Total fat
  • 1 g Saturated fat
  • 0 mg Cholesterol
  • 375 mg Sodium
  • 62 g Carbohydrates
  • 8 g Fiber
  • 14 g Sugars
  • 10 g Added sugars
  • 15 g Protein

15 minutes
Prep Time
46 minutes
Cook Time
6
Servings
359
Calories

Shop Ingredients

Makes 6 servings
1/2 package dry navy beans, rinsed
Bowl & Basket Black Beans, Frijoles Negros, 16 oz
Bowl & Basket Black Beans, Frijoles Negros, 16 oz, 16 Ounce
$1.49$0.09/oz
2 tablespoons olive oil, divided
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
2 medium shallots, chopped
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz, 6 Ounce
$1.50 avg/ea$0.25/oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
2 tablespoons tomato paste
Contadina Roma Tomatoes Paste, 18 oz
Contadina Roma Tomatoes Paste, 18 oz, 18 Ounce
$2.99$0.17/oz
1/4 cup maple syrup
Maple Grove Farms 100% Pure Maple Syrup, 8.5 fl oz
Maple Grove Farms 100% Pure Maple Syrup, 8.5 fl oz, 8.5 Fluid ounce
$7.99$0.94/fl oz
3 tablespoons apple cider vinegar
Heinz All Natural Distilled White Vinegar, 32 fl oz
Heinz All Natural Distilled White Vinegar, 32 fl oz, 946 Millilitre
$3.39$0.00/ml
1 tablespoon Dijon mustard
French's Dijon Mustard Made with Chardonnay, 12 oz
French's Dijon Mustard Made with Chardonnay, 12 oz, 12 Ounce
$3.49$0.29/oz
1 1/2 cups cherry tomatoes
Wholesome Pantry Organic Grape Tomatoes, 1 pint
Wholesome Pantry Organic Grape Tomatoes, 1 pint, 1 Pint
On Sale!
$1.99 was $3.99$1.99/pt
2 cups loosely packed baby spinach
Fresh Attitude Prewashed Baby Spinach, 5 oz
Fresh Attitude Prewashed Baby Spinach, 5 oz, 5 Ounce
On Sale! Limit 4
$2.49 was $2.99$0.50/oz
6 slices French bread
Pepperidge Farm Farmhouse Hearty White Bread, 24 oz
Pepperidge Farm Farmhouse Hearty White Bread, 24 oz, 24 Ounce
$4.99$0.21/oz

Nutritional Information

  • 6 g Total fat
  • 1 g Saturated fat
  • 0 mg Cholesterol
  • 375 mg Sodium
  • 62 g Carbohydrates
  • 8 g Fiber
  • 14 g Sugars
  • 10 g Added sugars
  • 15 g Protein

Directions

1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 25 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.

 

2. In Instant Pot, heat 1 tablespoon oil on Sauté-Normal. Add shallots; cook and stir 4 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in tomato paste; cook and stir 1 minute. Stir in syrup, vinegar, mustard, 1/2 cup water and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.

 

3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add tomatoes; cook and stir 5 minutes or until tomatoes burst. Add spinach; cook and stir 2 minutes or until spinach wilts. Makes about 1 1/2 cups.

 

4. Toast bread; serve beans and tomato mixture over toast.