This is a no fail recipe from dried navy pea beans. The beans are not presoaked before cooking in the pressure cooker. Not everyone has time or remembers to presoak the dried beans or 6 hours to slow roast a pot, but you can still have Boston baked beans in a couple of hours.
Normally I like to make my beans by slow cooking in the oven, but that don’t happen to often because I live in South Florida. Who wants to heat up the house with the oven on for 6 hours. Using the instant pressure cooker solves that problem. I watched many videos showing how to make them in a pressure cooker. Those that tried to make them by using beans without pre cooking or soaking found they did not set enough time for pressure cooking. It takes 70 minutes under pressure with dried beans. After the pressure comes down naturally you need to let the beans simmer on sauté setting while you finish the rest of the dinner to reduce the liquid and the beans will continue to soak up liquid also, the beans thicken as they cool.
I know presoaking the beans and boiling them for a few minutes in baking soda will remove the gas making properties from the beans. I am not that organized. I just want to dump everything in the pot and turn it on. One rule of thumb is not to add salt before cooking because the beans will not get tender. Add the salt after the beans are done. This also means you shouldn’t load the beans up with bacon or salt pork, just two slices of bacon is more than enough for flavor. One other ingredient that is very important is 2 tablespoon of vegetable oil to keep the beans from foaming up and getting caught in the pit cock that releases the steam. Your unit will shut down when that happens and you will have to start over after cleaning the lid.
Crockpot Express Pressure Cooker Boston Baked Beans
- 2 strips bacon cut in pieces
- 1/2 cup chopped onion
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar packed
- 1 tablespoon prepared yellow mustard
- 2 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 tablespoons vegetable oil
- 3 cups water
- 2 cups dried navy pea beans
Rinse navy beans and pick out the bad ones, then set aside. Set the pressure cooker on sauté to brown onions and bacon, Don’t cook bacon until it is crisp just enough to soften the onions. Add beans and water to pressure cooker and let heat while making the sauce. In a measuring cup add ketchup, molasses, brown sugar, mustard and Worcestershire sauce then stir. That should be a little over 1 cup measure. Pour over beans and stir. Add bay leaf and vegetable oil. Turn unit off and use the bean setting and set cooking time to 70 minutes. Follow the instructions for the unit to place lid and cook.
Let the steam come down naturally that should take about 15 minutes. Remove lid and turn the unit to sauté to let the liquid reduce while you finish making the meal. Beans will thicken as they sit. Salt and pepper to taste only after finished cooking.