I love baked beans but I hate to wait for them. There’s the soaking, and the drying, and the mixing, and the baking for upward of 5 hours. A boy’s gotta eat and I can’t sit around all day waiting. Luckily, I have a pressure cooker that defies the rules of the kitchen and introduces intense amount of pressure that break the beans down quickly completing the meal from start to finish in around 30 minutes. This dish is sweet, sticky, and tangy and sure to become a family favorite.

If you don’t own a pressure cooker, I couldn’t recommend a piece of specialty kitchen equipment more. I bought mine to start canning my own preserves, but quickly found it had many more uses. It makes perfect risotto in under 10 minutes without ever needing to stand over the stove stirring, breaks down a pot roast to a perfect tenderness in around 40 minutes, and even makes chocolate cake. Cake, people! Cooked on the stove! If your in the market, I recommend the Fagor Duo. It’s made of high quality stainless steel, and has two pressure settings to maximize its uses.

Ingredients (serves 6)

  • 7 c cold water
  • 1 lb navy beans, rinsed and picked through
  • 1 large Vidalia onion, chopped
  • 3 bay leaves
  • 1/4 c molasses
  • 1/4 c light brown sugar
  • 1/4 c (4 oz) tomato paste
  • 2 tbsp whole gain dijon mustard
  • 2 tbsp garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 1/2 tsp ground cinnamon
  • 3 cloves
1. Put the beans, water, bay leaves, and 1 tbsp olive oil in a pressure cooker. Secure the lid and bring the pressure cooker up to high pressure. Lower the heat to the lowest setting possible and cook for 15 minutes. Release the steam and drain the beans into a colander set over a bowl. Reserve the cooking liquid.
 
2. While the beans are cooking, saute the onion and garlic in a medium sauce pan over high heat. When the onion begins to brown, mix in the molasses, light brown sugar, tomato paste, mustard, and cinnamon. Turn the heat off and combine all ingredients.
 
3. Return the beans to the pressure cooker with the onion-molasses mixture and 2 cups of the cooking liquid. Secure the lid and bring the pressure cooker up to high pressure. Lower the heat to the lowest setting and cook for an additional 10 minutes. Release the steam. If the beans are not tender, place the lid back on, but do not lock. Boil for an additional 5 – 10 minutes.
 
4. The sauce will thicken as it sits, but if you prefer, mash 1/2 cup of beans with a fork, return to the pan, and stir. Serve with hot dog slices if you wish.

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Comments
  1. […] many people, but it would be made incredibly simple by having the right tool for the job. In my Boston Baked Beans post, I mention the versatility of the pressure cooker and how it can make you life easier and […]

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