Barbecue Beans

Description
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.
 * Contributed by PressureCookerRecipes Y-Group
 * Source: Robin Kline, Cooking Light May 2004
 * Yield: 16 servings (serving size: ½ cup)

Ingredients

 * 3 bacon slices
 * 1½ 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 cups water, divided
 * 1 tablespoon vegetable oil
 * ¾ cup barbecue sauce
 * ½ cup packed dark brown sugar
 * ⅓ cup beer
 * 3 tablespoons maple syrup
 * 2 tablespoons stone-ground mustard
 * 1 teaspoon salt

Directions

 * 1) Cook bacon slices in a 6-quart pressure cooker over medium-high heat until crisp.
 * 2) Remove bacon from cooker; crumble and set aside.
 * 3) Add the onion, bell peppers, and garlic to drippings in cooker; sauté 2 minutes.
 * 4) Remove bell pepper mixture from cooker; set aside.
 * 5) Sort and wash beans.
 * 6) Combine beans and 4 cups water in cooker.
 * 7) Close lid securely; bring to high pressure over high heat.
 * 8) Adjust heat to medium or level needed to maintain high pressure; cook 1 minute.
 * 9) Remove from heat, and place cooker under cold running water.
 * 10) Remove lid; drain beans.
 * 11) Combine beans, 6 cups water, and oil in cooker.
 * 12) Close lid securely; bring to high pressure over high heat.
 * 13) Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes.
 * 14) Remove from heat, and place cooker under cold running water.
 * 15) Remove lid; drain beans.
 * 16) Return beans to cooker; add bacon, onion mixture, barbecue sauce, and remaining ingredients.
 * 17) Bring to a boil; reduce heat, and simmer 12 minutes or until slightly thick.

Nutrition information
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