Barbecue Beans

Barbecue Beans From Cooking Light

These saucy beans are ready in less than 40 minutes--a fraction of the time it takes to make traditional baked beans. If you'd like more of a smoky taste, use a mesquite-flavored barbecue sauce; if you prefer a milder flavor, use a regular tomato-based barbecue sauce. Check the beans for doneness after they've cooked for 6 minutes; if they're still a bit firm, simmer them (not under pressure) until tender.

3 bacon slices 1 1/2 cups chopped onion 1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper 4 garlic cloves, minced 1 pound dried Great Northern beans 10 cup water, divided 1 tablespoon vegetable oil 3/4 cup barbecue sauce 1/2 cup packed dark brown sugar 1/3 cup beer 3 tablespoons maple syrup 2 tablespoons stone-ground mustard 1 teaspoon salt

Cook bacon slices in a 6-quart pressure cooker over medium-high heat until crisp. Remove bacon from cooker; crumble and set aside. Add the onion, bell peppers, and garlic to drippings in cooker; saut� 2 minutes. Remove bell pepper mixture from cooker; set aside.

Sort and wash beans. Combine beans and 4 cups water in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat, and place cooker under cold running water. Remove lid; drain beans.

Combine beans, 6 cups water, and oil in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat, and place cooker under cold running water. Remove lid; drain beans. Return beans to cooker; add bacon, onion mixture, barbecue sauce, and remaining ingredients. Bring to a boil; reduce heat, and simmer 12 minutes or until slightly thick.

Yield: 16 servings (serving size: 1/2 cup)

NUTRITION PER SERVING CALORIES 189(19% from fat); FAT 3.9g (sat 1.2g,mono 1.4g,poly 1g); PROTEIN 7.3g; CHOLESTEROL 3mg; CALCIUM 69mg; SODIUM 311mg; FIBER 6.8g; IRON 2mg; CARBOHYDRATE 31.8g

Robin Kline Cooking Light, MAY 2004

Contributed by:

 * PressureCookerRecipes Y-Group