- 8 ounces salt pork or thick-cut bacon
- 1 green pepper about 1 cup
- 1 onion about 2 cups
- 1 jalapeno optional, but so good!
- 1 lb navy beans about 2 ⅓ cups
- 6 ½ ounces red beans small red beans, not kidney (about 1 cup)
- 2 tsp sea salt
- 2 tsp garlic powder
- 3 tsp onion powder
- 3 ½ cups water
- 15 ounces tomato sauce
- ½ cup apple cider vinegar
- 1 ¾ cups brown sugar
- Cut up the thick-cut bacon or salt pork into ½” strips. Add to Inner pot and turn the sear/saute on high.
- While the pork is sauteing, cut up 1 medium size onion into ½” dice. Cut the jalapeno pepper into rings and the green pepper into ½” dice. Add to the inner pot with the pork and saute on high for about 10 minutes.
- Rinse the beans under cold water and add to the pot. Add in 2 tsp salt, 3 tsp onion powder, and 2 tsp garlic powder. Stir.
- Pour in 3 ½ cups of water and stir. Most of the beans should be covered with the water.
- Put the pressure lid on and make sure the valve is to the seal position. Set the pressure on high for 60 minutes. Allow the Ninja Foodi to naturally release its pressure for at least 30 minutes. I usually do a full natural release which takes 30-35 minutes.
- Give the beans a stir. Add in 15 ounces (450ml) of tomato sauce, ½ cup (4 ounces or 120 ml) apple cider vinegar, and 1 ¾ cups (350 grams) of brown sugar. Stir.
- Put the TenderCrisp lid down and set the bake/roast function on 325° F (about 163° C) for 45 minutes. Stir every 15-20 minutes.