BBQ Beans

Going to make these this weekend and maybe make some extras to can!

Beans are a staple in many households. The drawback to using dried beans as opposed to the canned variety has simply been time constraints. With your pressure cooker you can have your own home cooked beans in 70% less time. This recipe calls for use of the quick-soak method. Using this method cuts even more time off cooking.

Serves 4-6 1 pound dry navy or small white beans, rinsed and quick soaked 1 cup chopped white onions 1 cup chopped red onions 1/8 cup minced garlic 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1/4 cup soy sauce 1 cup dark brown sugar 1/4 cup Worcestershire sauce 1/4 cup ketchup 1 tablespoon dark chili powder 1 chipotle chili, chopped 1/2 pound canned plum tomatoes, drained and chopped 1/4 cup molasses 3 cups water or chicken stock 1 tablespoon olive oil 1 tablespoon honey Salt and pepper to taste

DIRECTIONS To quick soak the beans: Place the rinsed beans in the steamer basket on top of steamer trivet and put inside the pressure cooker. Add 6 cups of water. Close lid, bring to high pressure and cook for 2 minutes. Release pressure using the cold water release method. Remove beans and rinse again. Your beans are now ready to be cooked.

Return the beans to the cooker and add the olive oil and water or stock. Close the lid, bring to high pressure and cook for 8 minutes. Release pressure using the automatic release method.

Drain the beans and return them to the cooker. Beans may still remain a little hard. Combine the remaining ingredients. Close the lid again, bring to high pressure and cook for 15 minutes. Release pressure using the cold water release method.

Estimated Prep. Time: 5 minutes Estimated Cooking Time: 25 minutes Total: 30 minutes

Contributed by :

 * PressureCookerRecipes Y-Group