Baked Beans I Pressure Cooker Recipes

BOSTON BAKED BEANS-PRESSURE COOKER

Boston Baked Beans-Pressure Cooker image

Make and share this Boston Baked Beans-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories Beans

Time 50m

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

6 cups dried beans
1/4 cup cooking oil
3 teaspoons salt
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons dry mustard
1 cup molasses
1 cup ketchup
4 onions, diced
12 cups water

Steps:

Do not pre-soak beans.
Add beans and all other ingredients to pot.
DO NOT FILL PRESSURE COOKER OVER ONE HALF FULL.
Close cover securely.
Place pressure regulator on vent pipe and cook 45 minutes at 15 pounds pressure.
Let pressure drop of its own accord.

PRESSURE-COOKER BBQ BAKED BEANS

Pressure-Cooker BBQ Baked Beans image

I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite-now everyone's happy! -Sherrel Hendrix, Arkadelphia, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 package (16 ounces) dried great northern beans
2 smoked ham hocks (about 1/2 pound each)
2 cups water
1 medium onion, chopped
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
1 cup barbecue sauce
3/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons hot pepper sauce, optional

Steps:

Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.

Nutrition Facts : Calories 238 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 347mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 8g fiber), Protein 10g protein.

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