This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pressure Cooker Boston Baked Navy Beans
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- #53099
Bacon, brown sugar, and molasses give the thick, pressure cooked navy bean mixture a great balance of sweet and savory.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 cups dried navy beans
1/4 cup vegetable oil
1 tablespoon salt
water
1/2 pound salt pork or bacon, diced
4 tablespoons brown sugar
3 tablespoons molasses
1 teaspoon dry mustard
1 onion, diced
4 tablespoons ketchup
directions
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.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 24, 2016
This baked bean dish for the pressure cooker...turned out great. No special ingredients, just simple baked beans the way your mother made them. Only difference mom use to bake them in an iron pot in her oven. It took at least a good 4 hours to make, compared to 40 mins in my pressure cooker. When done if your beans are a little watery just take out a cup of beans, mash them with a fork then slowly add to beans while slowly mixing...this thickens your beans.