RECIPES
Spicy Baked Beans
1 lb. dried pinto beans, not soaked
1 tsp. olive oil
1½ cups retained bean water
1/3 cup molasses
2/3 cup brown sugar
3 Tbsp. Dijon mustard
½ cup ketchup
2 Tbsp. apple cider vinegar
1 lb. spicy sausage
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 bay leaf
1. Put the beans in the pressure cooker with 8 cups of water and the oil. Lock
on the lid and bring to high pressure for 15 minutes.
2. Quick release and carefully drain the beans, retaining 1½ cups of the bean
water. Set beans aside.
3. In a medium bowl, mix the bean water with the molasses, brown sugar,
mustard, ketchup and vinegar.
4. Heat the pressure cooker on brown or sauté, and brown the sausage. Add
the onions and cook for about 2 minutes more. Stir in the garlic. Cancel the
brown or sauté function.
5. Stir in the beans, bell pepper, bay leaf and sauce.
6. Lock on the lid and bring to high pressure for 30 minutes; naturally release
pressure.
7. Cook on high pressure for another 10 minutes if the beans are not the
desired consistency.
8. If beans are cooked, but too much liquid remains, set the pressure cooker
to brown or sauté and cook without the lid until some of the liquid cooks
off (about 10 minutes).
Serves 8
16
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