Cooking with Jeff - Sideshow Volume number 1

BBQ Beans
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Ingredients
• 1 lb dry navy beans or pinto beans or 24 oz canned navy or Northeast beans
• 6 cups water
• 2 tablespoons salt
• 1 tablespoon vegetable oil
• 1/2 uncooked lb bacon diced
• 2 cloves garlic minced
• 1 medium onion diced
• 1/4 cup tomato paste
• 1/4 cup dark molasses
• 1/2 cup brown sugar
• 3 tablespoons balsamic vinegar
• 2 tablespoon Worcestershire sauce
• 1 Tablespoon chili powder
• 2 teaspoons of Cajon spice
• ¼ cup Agave
• Salt and pepper to taste
Instructions
1. Place dry beans in a large pot. Pour water over top and stir in salt. Cover the pot and allow the beans to soak overnight.
2. The next day, drain beans. Rinse beans and set aside.
3. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmery. Add diced bacon, garlic, and onion to pan and stir frequently until bacon begins to crisp, about 8-10 minutes.
4. Reduce heat to medium and whisk tomato paste, molasses, sugar, vinegar, Worcestershire sauce, and chili powder into mixture. Bring to a simmer, stirring constantly and then stir in rinsed beans and 3 cups water or 2 cans of beer
1) Cover beans and bring to a low boil over medium-high heat. Remove from heat and transfer to a 4-qt slow-cooker. Cook beans on high 4-5 hours until beans are soft and sauce begins to thicken. Keep beans in slow-cooker on "warm" until ready to serve. (beans will thicken up even more the longer they sit)
Instant-pot instruction
1. Dice the beacon and sauté beacon and onions and garlic for 8-10 minutes
2. Add beans and BBQ sauce
3. Lock the lid in place and turn the valve to SEALING. Cook on HIGH pressure for 20 minutes.
4. When the timer goes off press CANCEL and let the beans naturally release for 30-40 minutes before turning the vent to VENTING to release any excess pressure and opening the lid.

Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.