Bostonbakedbeanspressurecooker Recipes
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.
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.
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- 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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