Smoked Maple Baked Beans with Broccoli-Carrot Slaw
No backyard barbecue is complete without a pot of hearty baked beans and a bowl of crisp slaw. To streamline prep, we cook the beans in an Instant Pot using our exclusive starter, then finish the dish with crisp bacon and jalapeño for a spicy kick. While the beans cook, chop the veggies and toss the slaw. (This recipe is a great way to use up broccoli stems and other bits of vegetables in your fridge, but you can also substitute about 6 cups of purchased broccoli slaw mix for the vegetables if you’re short on time.) Serve with corn bread alongside your favorite barbecued ribs, grilled burgers or hot dogs.
Ingredients
For the baked beans:
- 1 jar Instant Pot Smoked Maple Baked Beans
- 4 oz. (125 g) bacon, cooked until crisp and coarsely chopped
- 2 Tbs. maple syrup
- Kosher salt
- 1 jalapeño, seeded and thinly sliced
For the broccoli-carrot slaw:
- 1 cup (5 oz./155 g) shredded carrots
- 6 broccoli stems, peeled and julienned
- 1 zucchini, julienned
- 1/2 small red cabbage, thinly sliced
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- 1/4 cup (3/4 oz./20 g) thinly sliced green onions
- 1/4 cup (2 fl. oz./60 ml) fresh lime juice
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 tsp. honey
- Kosher salt and freshly ground pepper
Corn bread for serving
Directions
To make the baked beans, in an Instant Pot, combine the baked beans starter and 2 1/2 cups (20 fl. oz./625 ml) water and whisk until well blended. Lock the lid in place, seal and set to cook at low pressure for 1 1/2 hours. When the pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining steam.
Carefully remove the lid and stir until thoroughly combined. Stir in the bacon and maple syrup, then season to taste with salt. Transfer to a serving bowl and garnish with the jalapeño.
To make the slaw, in a large bowl, toss together the carrots, broccoli, zucchini, cabbage, cilantro and green onions. In a small bowl, whisk together the lime juice, olive oil and honey. Season to taste with salt and pepper. Drizzle the vinaigrette over the slaw and toss to coat. Serve the slaw and baked beans with corn bread alongside. Serves 6.
Williams Sonoma Test Kitchen