Thursday, August 30, 2012

Wish I liked these...

I made (again) Boston Baked Beans yesterday.  Seem like I can't make enough for the men in my life.  If the boys come over for something...they steal containers from the fridge!  (I mean, they have to open the fridge and see what's there!)

Here's what I did using my electric pressure cooker:

Boston Baked Beans
1 pkg. (2 c.) dried beans  (I used 1/2 navy & 1/2 northern beans)
6 slices thick cut bacon, diced
1 onion, diced
1 Tbsp. yellow mustard
1 Tbsp. olive oil
2-1/2 c. chicken stock  (you can use water...but I use stock)
1/3 c. brown sugar
2 Tbsp. honey
3/4 c. ketchup
1/2 c. BBQ sauce
Salt/Pepper to taste

I boil the beans 2 min. then let soak for 1-1/2 hours.
Drain/rinse beans well.

While beans are soaking, brown the bacon on the 'Brown' setting; remove to a paper towel when crisp.

Saute onion in bacon grease.
Once beans are soaked and rinsed, add to onions.
Add mustard, olive oil and chicken stock.

Cook on 25# pressure for 25 minutes.

Let pressure reduce naturally for about 10 min. before releasing.
Add brown sugar, honey, ketchup, BBQ sauce and salt/pepper.

At this point, you can do a quick taste test and decide if it needs more mustard, ketchep, BBQ sauce or brown sugar/honey.  Each batch I make seems to taste different, depending on what BBQ sauce I use, especially if I have to use bottled instead of homemade)

Cook on 25#  pressure for 4 min., once again letting pressure reduce naturally for a bit.

Taste.  Once again, add what you think it needs for your taste buds.  If the beans are a bit firm for you, cook it a few more minutes.

At this point, it will look kind of runny.  I put my p/c on 'Brown' again and let it cook down and thicken (time varies).  If you like it soupy...go for it and eat it this way.  It will also thicken up once it's been in the fridge.

I add the crisp bacon right before serving to keep it a bit crispy.

I wish I like beans...because the sauce is to die for!!