How To Soak Dry Beans For Pressure Cooking:
Ingredients:
- 2 cups dry beans
- 1/4 cup vegetable oil
- 1 Tbsp. salt
- Water to well cover vegetables
Directions:
Place dry beans in cooker. Add cooking oil, salt, and water to well cover beans. Soak overnight. In most instances, dry beans will almost regain their original shape, freshness, and color.
Baked Beans
Ingredients:
- 2 cups navy beans
- 1/2 tsp. dry mustard
- 1/4 tsp. ground pepper
- 1 medium onion, minced
- 1/4 cup molasses
- 1/3 cup brown sugar
- 1/4 cup catsup
- 3 1/2 cups water
- Salt, as desired
Directions:
Soak beans (see above), then drain. Add drained navy beans and remaining ingredients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Season to taste with salt.
4 servings
Nutrition Information per Serving
397 Calories, 6 g Fat, 8 mg Cholesterol
This recipe is delicious, and you will not want to eat canned vegetarian baked beans ever again.
Source: This recipe was taken from the recipe booklet included with the 8-Quart Stainless Steel Pressure Cooker and Canner that I had purchased.
By MCW from Lewiston, NY
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