32
ORANGE BAKED BEANS
2 cups navy beans
2 tablespoons sherry or vinegar
1
⁄
4
pound bacon, diced
2 teaspoons salt
1 cup orange juice
1
⁄
2
teaspoon dry mustard
1
⁄
2
cup catsup
1
⁄
4
teaspoon ginger
2 tablespoons molasses
Water
Soak beans following the directions “How to Soak Dry Beans and peas for pressure Cooking” on
page 31. Drain. Turn heat selector to medium and fry bacon. Remove excess drippings. Add beans,
orange juice, catsup, molasses, sherry, salt, mustard, ginger, and enough water to
well cover
beans.
Close cover securely. place pressure regulator on vent pipe and
COOK 45 MINUTES WITH A VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR
Let
pressure drop of its own accord.
nutrition Information per Serving
4 servings
353 Calories, 5 g Fat, 7 mg Cholesterol
dRy beaN aNd Pea TimeTable
Soak beans and peas according to directions on page 31 and drain.
Use only the following dry beans and peas in your pressure
cooker
place in cooker and add enough water to well cover beans or peas. Close cover securely. place pressure regulator on vent
pipe and cook according to the following timetable. LET pRESSURE DROp OF ITS OWn ACCORD.
FOR DRy bEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
COOKING TIME
BEANS AND PEAS
(MINUTES)
Black Beans
15-20
Black-Eyed peas
20
Great northern Beans
30
Kidney Beans
25
Lentils
20
Lima Beans
25
COOKING TIME
BEANS AND PEAS
(MINUTES)
navy Beans
30
pink Beans
30
pinto Beans
25
Whole Green peas
5
Whole yellow peas
5
