Sometimes a bowl of baked beans and some bread make a great boat supper.
I could just open a can
or I could make them from scratch…
…no oven and a slow cooker uses too much electricity…
so I tried making them in my little 2 quart pressure cooker.
They turned out very well and took no more than 45 minutes of cooking time.
I tend to make things with a pinch of this and a dash of that
so I will try to give you a close approximation of quantities,
but honestly it is a very forgiving recipe so add and subtract as you wish.
yields about 4 cups cooked beans
1-1/2 cups dry pinto beans
1 cup chopped onion
2 garlic cloves minced
4 tbsp tomato paste
1/4 cup molasses
1/4 cup brown sugar
1 tbps Worcestershire sauce
1 tsp dry mustard
1/2 tsp baking soda
1 tsp sea salt
1 tsp ground pepper
4-6 strips of bacon cut into 1″ pieces
2 tbsp cider vinegar
Cover beans in water and let soak for at least 6 hours or overnight.
I like setting then aside overnight to make sure they are ready to cook for the next day’s dinner.
Drain beans and add to pressure cooker pan with all but cider vinegar.
Stir to mix.
Set cooker to high for 45 minutes.
That’s all there is to it.
Stir in vinegar and serve warm with some bread and a side salad.
…and by now you know how much I like to ‘cook once eat twice’…
…the left over beans made a great morning fry-up the next day…