Thick And Saucy Low Sodium Baked Beans Food

THICK AND SAUCY LOW SODIUM BAKED BEANS

Steps:

• Rinse and sort beans, removing any debris.
• Remove skin or "rind" from pork belly strips and discard. Chop remaining to bits.
• Set the Sauté function to high on Pressure Cooker and allow to heat.
• Add pork belly and onions to the pot and cook until bacon begins to render, stirring and scraping brown bits from bottom of cooking pot.
• Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft. Scrape brown bits from bottom of cooking pot, until water has evaporated.
• Gather and mix remaining ingredients in small mixing bowl to combine.
• Add in order on top of sautéed ingredients beans, water, and the remaining mixed and combined ingredients. Do not stir at this point.
• Lock on lid and close pressure valve. Cook at high pressure for 60 minutes. When cycle is done, let it naturally pressure release for 10 minutes and then carefully release the rest of the pressure.
• Stir the ingredients in the pot well. Check some of the tenderness, if beans are still hard, cook for another 15 minutes. Add more molasses if a sweeter taste is desired now.
• Set the Sauté function for low or medium and simmer until desired sauce consistency. Beans will continue to absorb liquid as they cool.

SAUCY STOVETOP BACON BEANS

Steps:

• Arrange the bacon in a large cast iron skillet or 3-quart braiser over medium heat. Cook, rendering the fat and crisping the bacon, about 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. When cool, roughly chop the bacon. Set aside.
• Leave the bacon grease in the pan and add the onion and bell pepper. Season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, harissa, coriander, cumin, cayenne and cinnamon and stir to combine and toast until the spices are fragrant. Add the tomato sauce, molasses, vinegar, stock or water and half of the bacon. Season again with a pinch of salt. Bring to a boil over medium-high heat and reduce to a simmer. Stir in the beans. Simmer rapidly until thickened, about 15 minutes. Season to taste. To store, let beans come to room temperature and refrigerate in a covered container. You can make the beans up to 2 days in advance and just reheat.
• Sprinkle with the remaining bacon, the scallions and cilantro. Serve immediately.