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| No, this picture isn't good. The beans are. :-) |
I have a pressure cooker and use it for vegetables and roasts and such, but I hadn't used it much for dried beans. I don't know why, I just didn't. Yesterday, I wanted to bring baked beans to a friend's house for dinner (she was making pulled pork and I was to bring a side)...but I forgot to get them started and before I knew it, it was 2 o'clock. <sigh> Well, I guess I'll have to run to the store and...wait a minute....let's look up how to pressure cook baked beans. Lo and behold - there were several! I used my own ingredient list, but their technique. Perfect. Seriously awesome.
Most of the recipes suggested to start with beans soaked overnight. Well, if I could remember to do that, I wouldn't need to use the pressure cooker recipe! Finally found one that suggested a "quick soak": rinse and pick over your beans. For every cup of beans, add four cups of water to the pot and one teaspoon of salt (it's supposed to help keep the skins on...worked for me). I also added a bit of baking soda because I have hard water and that's the only way my beans will ever soften.
Bring to a boil - UNCOVERED. Once it's at a boil, put the cover on, bring to pressure over high heat, then keep at pressure two minutes. Then do a quick cool under cold water, release pressure, rinse beans, then proceed with the recipe.
I used "my" (CI's) cowboy beans recipe, with just a little less liquid.
Put the beans back in the pressure cooker (make sure you have your...thingie...that metal thing that goes in the bottom...what is that?). Proceed with recipe.
4 slices bacon, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 Tbsp prepared brown mustard
2 Tbsp brown sugar
1/2 tsp Tabasco
4 cups water (normally the recipe calls for 4 1/2 cups)
1 cup strong coffee
1/2 cup BBQ sauce (plus another 2 Tbsp for the end)
2 tsp salt
Saute the bacon over medium heat until it starts to get crispy, about 6 minutes. Add onions, cook until soft, about 5 minutes. Dump on top of the beans in the pot. Add the rest of the ingredients (leave out that last 2 Tbsp of BBQ sauce) to the pot. Don't worry about stirring.
Close the pot and bring to pressure. Maintain pressure for 10 minutes, then slowly release pressure (not a quick release). Add 2 more tablespoons of BBQ sauce. Mine were done at this point, but I did toss it into a crockpot and let it simmer to keep warm, and it thickened the liquid - a good thing.
The recipe took me about an hour from beginning to end - quicker than the "regular" way. Hope you're able to use this!
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