Boston Baked Beans (Pressure Cooker)
This healthy recipe comes from NDSU Extension.
- 1 lb. Great Northern beans, dry
- 8 c. water
- 1/3 c. molasses
- 1/3 c. brown sugar
- 3 Tbsp. Dijon mustard
- 8 oz. bacon, cut into half-inch pieces
- 1 medium onion, diced
Combine the beans and water in an electric pressure cooker. Secure the lid and set on manual; cook for 20 minutes. Allow a natural pressure release, about 15 minutes, then release any remaining pressure. Beans should be mostly cooked through but still firm. Save 1½ cups of liquid and set it aside. Lift the hot inner pot out of the pressure cooker and drain the beans into a colander in the sink carefully to avoid burning yourself. Wash the pot and return it to the pressure cooker.
In a small bowl, whisk together the molasses, sugar, mustard and reserved bean cooking liquid. Set aside. Turn the pressure cooker to sauté and add the bacon. Sauté until some fat is in the bottom of the pot, about five minutes. Then add onion and sauté until it is translucent, about five more minutes. Stir the beans and the seasoning liquid into the pot with the bacon and onions. Secure the lid on the pressure cooker and set manually for 15 minutes. After cooking is complete, allow pressure to release naturally. Serve.