Great Northern Beans & Tomatoes (Pressure Cooker)
500 gdry great northern beans, (1 lb)
·water, as needed
2 Tbspcooking oil
250 gbacon, chopped, (8 oz)
1 tspdried rosemary
2 cfresh tomatoes, diced
1/2 tspworcestershire sauce
How to Make Great Northern Beans & Tomatoes (Pressure Cooker)
- Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours. If you are going to soak these overnight, place in the fridge, this will reduce the chance of the beans fermenting.
- Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, indicating full pressure, start timing this for 6 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
- At 6 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open and remove the lid, you won't need the lid for the rest of the cooking. Pour the contents into a large strainer that is on top of a large pot. Now you have beans for this recipe and bean broth, 2 for 1.