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cooking under pressure: brilliant baked beans

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

I had a lot of fun working on this recipe. I looked at the ingredients on the labels of different canned varieties, such as: Bushes Baked Beans, etc. I tasted different varieties, and decided what I liked and what I did not like. Then, I piled all of the ingredients onto a work table, and began experimenting. That is when I got to the “fun” part. So, you ready… Let’s get into the kitchen.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 40 Min
method Pressure Cooker/Instant Pot

Ingredients For cooking under pressure: brilliant baked beans

  • 3 c
    filtered water
  • 1 c
    dry red beans
  • 1 tsp
    salt, kosher variety
  • 1 - 2 pinch
    baking soda
  • 1/2 c
    filtered water
  • 1/2 c
    molasses, without sulfur variety
  • 1/2 c
    coconut sugar
  • 1 Tbsp
    dry mustard, i prefer coleman’s
  • 1 Tbsp
    salt, kosher variety, or to taste
  • 1/2 tsp
    white pepper, freshly ground, or to taste
  • 6 oz
    salt pork or thick slab bacon

How To Make cooking under pressure: brilliant baked beans

  • 1
  • 2
    Beans are a very healthy food, rich in vitamins, minerals, protein, and a form of starch called resistant starch, which is proven to be very beneficial for gut health. Dry beans are also very inexpensive and readily available, especially for people with limited incomes. Dry beans last a very long time because of their low water content; they are not susceptible to attack by bacteria, mold and fungi. Thus, dry beans offer a source of healthy food that is cheap, readily available, and can be stored for years without food safety problems. I am using dry red beans for this recipe; however, I would think most any variety would work fine.
  • 3
    These beans are cooked using a two-step method: Step One - Beans, Salt, and Baking Soda: Adding baking soda to the water of dried beans before cooking in step one, significantly decreases the content of the raffinose family of sugars, and reduces the “gassy” nature of beans. Step Two – Finish cooking in the sauce, and serving. Using my pressure cooker, I tried three cooking times: 1. Step One, 20 minutes – Step Two, 15 minutes: Firm beans with a bit of bite. 2. Step One, 20 minutes – Step Two, 20 minutes: Softer beans but with some bite. 3. Step One, 20 minutes – Step Two 25 minutes: Soft beans with a creamy center. Not all pressure cookers or instant pots are created equal. With my system, 40 minutes of cooking time (20/20) produced the perfect consistency; however, you might have to go a bit longer, or shorter to achieve the desired results.
  • 4
    I enjoy a sweet syrupy sauce; however, if you want something lighter, try subbing the molasses with honey, or maple syrup, or go 50/50. In addition, you could reduce the amount of sugar, add a bit more dry mustard, and give it a whole different flavor. Have fun with it.
  • 5
    Gather your Ingredients (mise en place).
  • 6
  • 7
    Add the dry beans, and the water to the bowl of your pressure cooker or instant pot. Then, throw in the salt, and baking soda.
  • 8
    Set your cooker to high, and cook the beans for 20 minutes.
  • 9
  • 10
    Dice up the salt pork, or bacon, and then throw all the sauce ingredients into a saucepan over medium heat.
  • 11
    When the sauce begins to bubble up, lower the heat, and keep it at a slow simmer… not a boil.
  • 12
    Allow to simmer for 15 minutes, then remove from the heat and reserve.
  • 13
    After the twenty minutes have elapsed, allow the pressure cooker to rest for 5 minutes, then release the steam, strain and discard the water, and return the beans to the cooker bowl.
  • 14
    Add the sauce, and stir to combine.
  • 15
    Put the lid back on and pressure cook for an additional 20 minutes.
  • 16
    Let the cooker rest for 5 minutes, before releasing the steam.
  • 17
  • So yummy
    Serve while nice and hot. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.