Baked Beans
An all-time favorite made easier and faster in the pressure cooker.
2 |
cups navy beans | |
3 |
cups water | |
1/4 |
cup catsup | |
1/4 |
cup molasses | |
1 |
8-ounce slice uncooked ham, diced | |
1 |
medium onion, minced | |
1/3 |
cup brown sugar | |
1/2 |
teaspoon dry mustard | |
1/4 |
teaspoon black pepper | |
| * * * * | ||
| Salt |
Soak beans according to the method you prefer. Soaking can be done using the
traditional or the quick-soak method.
Traditional Method: Clean and rinse beans; cover with three
times as much water as beans. Soak 4 to 8 hours. Drain.
Quick Method: Clean and rinse beans; cover with three times
as much water as beans. Bring beans to a boil and boil for 2 minutes. Remove
from heat, cover, and let stand for 1 to 2 hours. Drain.
Add drained navy beans and remaining ingredients except salt to 4- or 6-quart pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 35 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Season to taste with salt.
Makes 6 servings