Bostonbakedbeanspressurecooker Recipes

CHEF JOHN'S BOSTON BAKED BEANS

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

PRESSURE COOKER BOSTON BAKED NAVY BEANS

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

Steps:

• Soak the beans in cold water overnight in a large container. Drain in a colander.
• Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
• Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bean pot. Add the soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.
• Transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust the seasoning with salt and pepper, if necessary. Serve.

BOSTON BAKED BEANS

Steps:

• Pick through the beans for stones, rinse them thoroughly and soak in water overnight. (Leave soaking until ready to cook; you'll need the water.)
• Heat oven to 300 degrees. Place a Dutch oven, 5-quart size or larger, over low heat. Add the salt pork or bacon and fry until crisp, 12 to 15 minutes. Raise heat to medium and stir in the onion. Cook until onion is translucent, stirring occasionally, 5 to 8 minutes.
• Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed. Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using. Stir well and bring to a boil. Cover the pot and put in oven.
• Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans. Cook until beans are very soft but not falling apart, 2 to 3 hours. Remove from oven. Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like. Serve, or cool completely and reheat.

PRESSURE-COOKER BBQ BAKED BEANS

Steps:

• Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.

BOSTON BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

BOSTON BAKED BEANS

Steps:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

PRESSURE COOKER BOSTON BAKED BEANS RECIPE - (4.6/5)

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.

BOSTON BAKED BEANS-PRESSURE COOKER

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.

BOSTON BAKED BEANS - PRESSURE COOKER

Steps:

• 1 Soak beans for at least 4 hours. Place the beans and bay leaves in the pot and cover with water, add 1 tablespoon oil in the pressure cooker. Lock the lid and place over high heat. Bring to pressure and cook 15 minutes, then release pressure, open the lid, drain the beans, reserving the liquid. 2 Heat 1 tablespoon oil in the pressure cooker. Saute the onions and garlic until the onions begin to brown. Stir in the molasses, mustard, turmeric, brown sugar, tamari, and liquid smoke. Add the beans and 1 cup of cooking liquid. 3 Lock the lid in place and put over high heat, bring to pressure. Cook for 10 minutes, release pressure. If the sauce is not thick enough, allow to simmer uncovered until desired.

BOSTON BAKED BEANS

Steps:

• Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.
• Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.
• Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.

QUICKER BOSTON BAKED BEANS(COOK'S COUNTRY)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
• 2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
• 3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).