Pulled out my ♥4 quart electronic pressure cooker♥ from QVC and it worked great!
No presoaking necessary and you'll be eating dry navy beans from start to finish in an hour.
A bonus, the electronic PC's don't heat up your house-gotta love that!
1 1/2 C dry navy beans, sorted and rinsed
2 bay leaves
6 C water
1 large onion, chopped
2 cloves garlic, minced
1/4 C molasses
1/4 C Dijon mustard-I had it so I used it, I think any mustard will do
1/4 C tomato paste
4 whole cloves-I used 2
1-3 tsp vinegar-I used 1 tsp
1 tsp salt
- Place beans, bay, water and 1 Tblsp oil in PC (I didn't add the oil), bring to high pressure for 15 minutes. Automatically release pressure, or place under running water if you have a stove top PC.
- Drain beans reserving 2 cups of liquid. Place beans and 2 cups liquid back into PC.
- In skillet, add 1 Tblsp oil or cook bacon till it begins to render fat, add onion and garlic and cook till they soften a little, about 3-4 minutes.
- Add molasses, mustard, tomato paste
and spicesto skillet. I chose to add 1/2 tsp of kosher salt now.
- Pour this over the beans, do not stir. Don't know why we shouldn't, but I didn't.
- Return to high pressure for 10 minutes then automatically release pressure, or place under running water if you have a stove top PC. .
- Before serving remove bay, cloves
and cinnamon. Stir in vinegar and salt (if using).
- The mixture will thicken as it stands (and it truly does), but you can mash some of the beans if you'd like to thicken it quicker.
- This is the technique (from dry, 15 and 10 minutes) I've been looking for! It produced nice soft, mostly whole navy beans.
- I find the cinnamon, quite frankly... odd in this. I should have followed my instinct and not added it.
- The sauce even had that thick orange/brown color, without the spices these beans would be similar to a standard can of pork and beans.
- You'll have about 2 Tblsp of tomato paste left over from a 6 oz can, just wrap in plastic wrap, freeze it and add to soup, pasta sauce, chili, etc.
- I'll be using this technique to make beans again soon using the BBQ flavorings that I like. I look forward to posting that recipe, I feel I'm 1-2 batches away from a true keeper:@)
- 7/17/12-Update: After living with these beans for a while (freezing serving sized bags for lunch and using this first batch up), I decided I really like the cloves, they are different and do add a nice flavor.
Have a happy day!
On The Menu Monday
On The Menu Monday