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[]
- 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; sauté 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.
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