When baked beans don't take all day to make, the notion of making them is quite appealing. They are not the prettiest side dish, but with bacon added in, they might be your most popular. These are NOT your canned baked beans!Featured In My CookbookComfortable Under Pressure Jump to Recipe (or scroll for photos...)
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- Prep Time: 10 m
- Cook Time: 26 m
- Natural Release: 30 m
- Total Time: 36 m
- Servings: 8
- 2 cups dried navy or white beans
- ½ pound bacon chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- ¼ cup molasses
- ¼ cup tomato paste
- ¼ cup brown sugar
- 2 tablespoons cider vinegar
- 1 teaspoon dry mustard powder
- 1 bay leaf
- 1 teaspoon salt
- Place the navy beans in the pressure cooker and cover with an inch of water. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain and set the beans aside.
- Pre-heat the pressure cooker using the BROWN setting.
- Add the bacon and cook until almost crispy. Remove bacon pieces and set aside. Drain off all but 1 tablespoon of the bacon fat. Add the onion and garlic to the cooker and cook for 2 to 3 minutes. Add the remaining ingredients, stir well and return the beans to the cooker. Pour in enough water to just cover the beans (about 2 cups) and lock the lid in place.
- Pressure cook on HIGH for 18 minutes.
- Let the pressure drop NATURALLY and carefully remove the lid.
- Season to taste again with salt and let the beans cool before serving with the reserved cooked bacon sprinkled on top. The beans will continue to absorb liquid and get thicker as they cool.