Pressure Cooker Boston Baked Navy Beans Food
PRESSURE COOKER BOSTON BAKED BEANS RECIPE - (4.6/5)
Provided by Renna
Number Of Ingredients 12
Steps:
- Soak beans, covered in water, for 30 minutes while you prepare other ingredients, Drain and rinse after soaking. With lid off, heat bacon and onion on High or Brown until bacon is nearly crisp, about 5 minutes Add beans, water, olive oil, dry mustard, cloves and pepper. Secure lid and cook on HIGH for 20 minutes. Naturally release pressure for 10 minutes then quick release. Set cooker to High or Brown and stir in remaining ingredients. Let simmer 5 minutes, adding water if the sauce is too thick to stir.
PRESSURE COOKER BOSTON BAKED NAVY BEANS
Bacon, brown sugar, and molasses give the thick, pressure cooked navy bean mixture a great balance of sweet and savory.
Time 9h
Yield 6
Number Of Ingredients 10
Steps:
- Place the beans in a bowl or pan. Add the oil, salt, and enough water to fully cover the beans. Soak overnight or for at least 8 hours. Drain well and rinse. Set the pressure cooker to saute. Add the salt pork or bacon and cook, stirring occasionally, until browned. Drain off any excess grease. Add the beans, brown sugar, molasses, mustard, onion, and ketchup to the pressure cooker. Mix well. Add enough water to cover the beans by one inch (or a minimum of 2 cups of water). Lock the lid in place. Set the unit to pressure cook for 45 minutes. When done, use the natural release method to release the steam.
BOSTON BAKED BEANS-PRESSURE COOKER
Make and share this Boston Baked Beans-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Beans
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Do not pre-soak beans.
- Add beans and all other ingredients to pot.
- DO NOT FILL PRESSURE COOKER OVER ONE HALF FULL.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 45 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
NAVY BEANS IN THE PRESSURE COOKER
This is a shortcut for making navy beans, from scratch, instead of relying on canned beans which may be loaded with salt or other undesirable ingredients. There is no need to soak the beans overnight and these cook in about 45 minutes thanks to the magic of pressure cookery.
Provided by threeovens
Categories Beans
Time 50m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a pressure cooker and secure lid.
- Bring to high pressure over high heat, then reduce heat to but maintain pressure.
- Cook beans until tender, about 40 minutes; remove from heat, release pressure, then remove lid and drain beans.
BAKED BEANS I PRESSURE COOKER
Of all the recipes there are for baked beans, this is one of the simpler ones to make. If you're not into pressure cooking you should try it, try it with baby steps at first, and I know that you will enjoy immensely, starting with this recipe!!
Provided by Chef mariajane
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight, drain and put in bottom of cooker with enough water to cover. Add diced pork, ketchup, sugar, molasses, salt, mustard and onion, Cook 40 minutes using pressure cooking procedure. For best results, use Fancy Molasses, Lite Molasses is not recommended.
Nutrition Facts : Calories 952.3, Fat 91.5, SaturatedFat 33.4, Cholesterol 97.6, Sodium 1710.2, Carbohydrate 26.1, Fiber 0.5, Sugar 21.2, Protein 6.2
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BOSTON BAKED BEANS IN A PRESSURE COOKER OR NOT
From freshfoodinaflash.com
5/5 (1)Total Time 2 hrs 20 minsCategory Side DishCalories 282 per serving
- To speed things along, soak the beans in plenty of water overnight in a pressure cooker pan or a large spaghetti-type pot. If you forget to do this, place the beans and water in a large pot to boil, remove from the heat, cover and let stand for 1 hour OR start them dry in the pressure cooker. Drain and rinse soaked beans and then cook the beans with 8-12 cups water in a large pot for 1:15 hours or until soft OR in a pressure cooker for 4-7 minutes if soaked, 20-25 minutes if dry. When the beans are cooked, drain them and place in a bean pot or deep covered casserole dish, BUT SAVE THE COOKING LIQUID.
- While the beans are cooking, in a fry pan, cook the onion until soft in either bacon drippings (after you’ve cooked and crumbled some bacon to sprinkle onto your beans when serving), the salt pork, the ham gelee or oil.
- After you’ve cooked the onion in the fat, (olive oil if you’re going vegan), add in all the good stuff, the brown sugar, molasses, maple syrup, Worcestershire sauce, the dry mustard and the black pepper. Cook and stir until the sugar dissolves. Don’t add the salt until later. Then pour the contents into the bean pot with the beans.
- Add two cups of the reserved bean liquid to the fry pan to “clean it out” and then pour it into the bean pot. Cover and bake at 300° for at least two hours. Add more reserved bean liquid to beans as necessary to keep them saucy throughout the baking process.
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