Cooking Under Pressure Brilliant Baked Beans Recipes
PRESSURE-COOKER BBQ BAKED BEANS
I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite-now everyone's happy! -Sherrel Hendrix, Arkadelphia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 347mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 8g fiber), Protein 10g protein.
PRESSURE COOKER BAKED BEANS
Southern-style baked beans from scratch with deep, rich, and sweet flavor!
Provided by Gary White
Categories Side Dish
Time 1h40m
Number Of Ingredients 16
Steps:
- Add 1 tablespoon of salt to Pyrex dish. Fill dish with about 6 cups of lukewarm water and mix until salt dissolves. Add dry navy beans to dish and soak overnight (or for at least 8 hours). Drain beans, rinse, and remove any possible stones.
- Using sauté setting - add bacon to pot cook until almost crispy, stirring frequently.
- Then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, stirring frequently; making sure to scrape up brown bits from bottom.
- Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
- Lock lid and cook for 60 minutes at high pressure.
- Once cook time is complete, allow pressure to naturally release for at least 15 minutes. Then release remaining pressure and remove lid.
- Combine cornstarch and water in a small bowl. Switch pot back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring for 3-4 minutes or until desired consistency is reached.
- Then switch to "keep warm" setting, add salt, mix well, and let sit for at least 10 minutes before serving.
Nutrition Facts : Calories 397 kcal, Carbohydrate 46 g, Protein 15 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 763 mg, Fiber 9 g, Sugar 20 g, ServingSize 1 serving
BAKED BEANS I PRESSURE COOKER
Of all the recipes there are for baked beans, this is one of the simpler ones to make. If you're not into pressure cooking you should try it, try it with baby steps at first, and I know that you will enjoy immensely, starting with this recipe!!
Provided by Chef mariajane
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight, drain and put in bottom of cooker with enough water to cover. Add diced pork, ketchup, sugar, molasses, salt, mustard and onion, Cook 40 minutes using pressure cooking procedure. For best results, use Fancy Molasses, Lite Molasses is not recommended.
Nutrition Facts : Calories 952.3, Fat 91.5, SaturatedFat 33.4, Cholesterol 97.6, Sodium 1710.2, Carbohydrate 26.1, Fiber 0.5, Sugar 21.2, Protein 6.2
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.
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- Combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.
- If using an Instant Pot, select the “Bean/Chili” program, then adjust the time to 15 minutes. If pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes.
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