Pressure Cooker Baked Beans

I love baked beans but hate all of the preservatives and calories from the sugar that come with the store bought canned varieties.  This 4th of July I decided to try my hand at making my own.

I learned a few things by doing so:

  • Even though you can put the dried beans right into the pressure cooker and shorten the prep time, DON’T SKIP SOAKING THE BEANS.
  • Soaking the beans removes most of the indigestible sugars (which can cause gas) and re-hydrates the beans evenly so they are as plump and beautiful as they were when they were fresh.  Pre-soaking the beans also allows the skins to be receptive to absorbing the flavors of the other ingredients.
  • Use as many unprocessed ingredients as possible

Pressure Cooker Baked Beans

  • 1 pound dried Navy (White Northern) beans
  • 1/2 pound thick cut (from the butcher if you can) uncured smoked bacon (no nitrates or nitrites) – cut into 1 inch pieces
  • 1 medium onion chopped
  • 3 cloves garlic chopped (or 1+1/2 tsp jarred chopped garlic)
  • 1/2 cup (packed) brown sugar
  • 3 cups low sodium chicken broth
  • 2 tsp dried mustard
  • 1/3 cup molasses
  • 1/4 cup pure maple syrup
  • 1/3 cup ketchup
  • 2 TBLS Bourbon (I use Maker’s 46)
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 2 TBLS corn starch
  • 2 TBLS cold water

Rinse dry beans in cold water in a colander, removing any debris.  Soak beans using either 1) the Overnight Soak Method (8-12 hours in a bowl or pot of cold water covered with a lid) or 2) following the Pressure Cooker Quick Soak Method:

  • Put the beans in the pressure cooker. For each cup of rinsed beans, add four cups of Degas-Cook-Soak-Beans-Coverwater
  • Add a teaspoon of olive oil (this keeps the foam down)
  • Bring the contents to a boil with the lid open using the BROWN setting
  • Quickly close and lock the pressure cooker lid and pressure cook for 15 minutes at high pressure
  • Open the pressure cooker using a Slow Normal release – open the valve very slowly
  • Drain and rinse the beans under cold running water

Prepare the sauce base:

  1. Using BROWN setting – cook onions until translucent (about 5 minutes)
  2. Add garlic and bacon and cook until bacon is almost crispy
  3. Stir in brown sugar, and then the bourbon, scraping up all the brown, crispy bits from the bottom
  4. Add the chicken broth, mustard, molasses, maple syrup, ketchup, salt, pepper, and Worcestershire sauce. Stir until well combined
  5. Return beans to the pressure cooker and close lid
  6. Set to High pressure and cook for 90 minutes
  7. Once cooking is complete, allow 10 minutes for the pressure to return to normal naturally, then release the remaining pressure and open the lid
  8. Turn pressure cooker to Brown setting.
  9. In a small dish combine the water and cornstarch.
  10. Stir the mixture into the beans and cook until the sauce thickens to the desired consistency.
  11. Remove from the pressure cooker to a serving dish and enjoy!  #ThisGirlLovesToEat

*** Vegetarian Option:  If you want to make these vegetarian, don’t add the bacon.

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