25
Recipes
Boston Style Baked Beans
This is a fantastic side dish perfect with sausages and mashed potato or a perfect side dish for a gang
when having a BBQ!
Serves 6-8
Ingredients
•
500g dried haricot beans, rinsed and
picked over to remove any broken beans
•
2 tsp. salt
•
1 tbsp. oil
•
2 litre water
For the Sauce
•
1 tbsp. oil
•
180g smoked bacon lardons
•
1 large onion, chopped
•
100g treacle
•
130g tomato ketchup
•
40g dark brown sugar
•
2 tbsp. wholegrain mustard
•
1 tsp. dry mustard powder
•
1 tbsp. balsamic vinegar
•
1/2 tsp. salt
•
1/4 tsp. ground black pepper
•
1/2 tsp. chilli powder
•
700ml water
Method
1. Use a quick soak method to cut down on soaking time for the beans, to do this place the beans,
salt , oil and water into the cooking pot and secure the lid. Select the PRESSURE setting and
cook under pressure for 4 minutes, then use the quick release method to release the pressure.
Drain the beans and set them aside.
2. Wipe out the cooking pot and replace into the unit, add the oil and bacon lardons and use the
SAUTÉ function to crisp the bacon, when the bacon is crisp add the onion and cook until softened
then cancel the setting.
3. Add the remaining ingredients to the cooking pot and all of the drained beans, give it a good stir
and secure the lid. Cook on the PRESSURE setting for 45 minutes.
4. When cooking has finished release the pressure, the beans should be tender but not too soft and
still have a slight bite to them, if they are too firm, cook for a further 5 minutes.
Содержание 6 Litre Pressure Cooker
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