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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 9.0 g
  • Cholesterol: 18.3 mg
  • Sodium: 121.8 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.7 g

View full nutritional breakdown of Old Fashioned Baked Beans with CA Kick - Pressure Coooker calories by ingredient
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Old Fashioned Baked Beans with CA Kick - Pressure Coooker

Submitted by: SUBSMITH

Introduction

Thanks to Miss Vicky, I love my pressure cooker and save a bundle on making my own beans.
http://missvickie.com/howto/beans/bean
frame.html
This recipe is a take off from hers, but I have changed it to make it my own.

This recipe is even better done a day or two ahead of time. The flavors get even better.
Thanks to Miss Vicky, I love my pressure cooker and save a bundle on making my own beans.
http://missvickie.com/howto/beans/bean
frame.html
This recipe is a take off from hers, but I have changed it to make it my own.

This recipe is even better done a day or two ahead of time. The flavors get even better.

Number of Servings: 8

Ingredients

    1 cup navy or great northern beans, dry
    3 or 4 cups of water for soaking
    ---------------
    1 T. butter
    1 cup chopped white onion
    1 clove of garlic, minced
    1 big Anaheim chili, deseeded and diced
    1 stalk celery, de-string and dice
    --------------
    3 cups water
    1 ham shank or smoked turkey neck or 2 slices bacon
    (you can use leftover fatty meat trimming (about a T) from another dinner if stored safely)
    -------------
    3 T. brown sugar, gently packed
    2 T. molasses
    1/2 t. mustard seed (can use powder, I prefer seed)
    1/2 t. celery seed
    1/4 t. ground cumin
    1/4 t. red pepper flakes (chili flakes)
    2 big squirts of ketchup or tomato paste.

Directions

Overnight (or for 8 to 10 hours) soak 1 cup of dry beans in about a quart of water.

The next morning, drain water from beans in a strainer.

Meanwhile, melt butter in pressure cooker (no lid yet).
Add vegetables and saute over medium heat:
onion, garlic, celery, and Anaheim chili pepper.

When onions are translucent, keep heat on and add:
3 cups water
soaked beans that have been drained and rinsed,
ham shank or other meat for flavoring,
and then the balance of ingredients.
Mix it up, stirring gently.

Bring to a gentle boil using medium heat, then put lid on pressure cooker and twist to seal. Do not put the rocker on yet.

From this point on... timing may vary with your pressure cooker. You may experiment to find more exact timings that work for you.

1) Once I put the lid on, I set the kitchen timer for 14 minutes to allow air to escape from pan.
2) After 14 minutes, I then put the weight on my small Presto (old style) pressure cooker.
3) Then I wait for the rocker to begin to dance & hiss (or rock). Then cook for 20 more minutes under pressure.
4) Turn off heat and let the pan set until the pressure drops naturally. Remove rocker after pressure drops. Let pan set a few minutes, then you can twist and remove the lid.

Occassionally, they will be under cooked and I will cook them a bit more without pressure, just before serving.

Often, I put them into a quart jar in the refrigerator because they are even better a day or two later. They keep about a week in a cold refrigerator.

Serving suggestions: add some hot dogs and make beans and weinies. OR Bake in oven with a few slices of bacon on top. OR. serve beans, a kale slaw, and a bbq meat. Kale complements this very well.



Serving Size: Makes about a quart. 8 servings - 1/2 cup each.





TAGS:  Side Items |

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