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Description Edit

These saucy beans are ready in less than 40 minutes--a fraction of the time it takes to make traditional baked beans. If you'd like more of a smoky taste, use a mesquite-flavored barbecue sauce; if you prefer a milder flavor, use a regular tomato-based barbecue sauce. Check the beans for doneness after they've cooked for 6 minutes; if they're still a bit firm, simmer them (not under pressure) until tender.

Ingredients Edit

Directions Edit

  1. Cook bacon slices in a 6-quart pressure cooker over medium-high heat until crisp.
  2. Remove bacon from cooker; crumble and set aside.
  3. Add the onion, bell peppers, and garlic to drippings in cooker; sauté 2 minutes.
  4. Remove bell pepper mixture from cooker; set aside.
  5. Sort and wash beans.
  6. Combine beans and 4 cups water in cooker.
  7. Close lid securely; bring to high pressure over high heat.
  8. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute.
  9. Remove from heat, and place cooker under cold running water.
  10. Remove lid; drain beans.
  11. Combine beans, 6 cups water, and oil in cooker.
  12. Close lid securely; bring to high pressure over high heat.
  13. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes.
  14. Remove from heat, and place cooker under cold running water.
  15. Remove lid; drain beans.
  16. Return beans to cooker; add bacon, onion mixture, barbecue sauce, and remaining ingredients.
  17. Bring to a boil; reduce heat, and simmer 12 minutes or until slightly thick.

Nutrition information Edit

Per serving:

  • Calories 189 (19% from fat) | Fat 3.9g (Sat 1.2g, Mono 1.4g, Poly 1g) | Protein 7.3g | Cholesterol 3mg | Calcium 69mg | Sodium 311mg | Fiber 6.8g | Iron 2mg | Carbohydrate 31.8g

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