This recipe features a “baked” bean dish that is sweetened with fresh cherries making for a great savory use for this beautiful summer fruit. Are you questioning whether beans and cherries go together? Well I can tell you that this savory dish makes for a perfect pairing between the two and is absolutely delicious! Baked bean recipes can easily use up to 1 cup of sugar. Using fresh cherries the dish cuts back on added sugars by utilizing the cherries natural sweetness while also contributing flavor.
I love cooking with dry beans and the Instant Pot is one of my favorite ways to cook them due to the shortened cooking time. I also provide instructions on how to use canned beans instead of dry as well as a simple stove top version of this recipe.
Beans offer an array of nutrients such as vitamin E and B vitamins such as folate, thiamin, riboflavin and vitamin B6 and minerals such as iron, calcium, magnesium, zinc, copper, potassium, manganese and selenium. Not only are beans rich in nutrients but they help to supply a good dose of dietary fiber that is helpful in weight management and disease prevention.
Cherries are also rich in nutrients and fiber. Did you know that pairing vitamin C rich foods along with plant based proteins such as beans help you better absorb plant based iron?
Fresh or frozen halved and pitted cherries can be used in this dish. I use one jalapeno to spice things up a bit as I love spicy food. However, if you are not a fan of spicy like I am simply omit the jalapeno from the recipe.
Using the Instant Pot the cherries breakdown and become part of the sauce. You achieve a sauce that is full of flavor that is rich, smoky and slightly sweet from the cherries. Cooking with dry beans does not compare to canned beans as you achieve a sturdier bean that is less mushy. I really enjoy cooking dry beans for this very reason. I LOVE how the Instant Pot saves me time in the kitchen but I am still left with the complex flavors and textures that I get when cooking beans for hours on the stove.
Instant Pot Summer Cherry Baked Beans
Author: Brittany Sparks
Makes: 14 (1/2 cup) Servings
Prep Time: 15 min
Cook Time: 60 min
Total Time: 75 min
Ingredients
1 (16oz/453g) Bag Dried Pinto Beans, Rinsed and drained
1 Tbsp Olive Oil
1 Medium Onion, Diced (1 cup)
1 Jalapeno, Diced (*Optional for heat)
2 Cups Cherries, Pitted and Halved
1 Tbsp Garlic Powder
1 Tbsp Chili Powder
1 Tbsp Smoked Paprika
1 Tbsp Tomato Paste
1 Tbsp Apple Cider Vinegar
½ Tsp Pepper
1 Tsp Salt
¼ Cup Brown Sugar
3 Cups Water
Directions
Set your Instant Pot to Sauté function. Add the onion, jalapeno, cherries, spices, salt and pepper, vinegar, tomato paste and brown sugar. Sauté for 5-6 minutes.
Add in the beans and water. Stir to combine.
Place the lid of the Instant Pot on and secure. Set for pressure cook for 60 minutes.
Once completed release the pressure manually. Let sit for another 5 minutes and remove lid. Serve and enjoy.
Notes
Using Canned Beans – Reduce water to 1 ¼ cup and reduce cooking time to 25 minutes.
I also have a fast stove top recipe available for a Quick Version of Summer Cherry Baked Beans.
Nutrition Facts
Serving Size: ½ Cup
Calories 160, Total Fat 1.4 g, Saturated Fat 0.2 g, Monounsaturated Fat 0.8 g, Polyunsaturated Fat 0.2 g, Sodium 177 mg, Total Carbohydrate 30 g, Dietary Fiber 6.2 g, Protein 7.6 g, Potassium 562 mg, Phosphorous 148 mg