Recipes

1. Wash, sort and soak beans, see pages 33
and 34 for soaking methods.
2. In a 5-quart or larger pressure cooker, fry
bacon over high heat, stirring often, until lightly
golden.
3. Reduce heat and add onion and garlic, stirring
often.
4. Add broth, soaked drained beans, dry
mustard and white pepper over high heat. Stir
until mixed.
5. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 6 minutes.
6. Remove from heat and use Natural Release
Method, see page 10.
7. Drain cooking liquid from beans and return
them to pressure cooker or a warmed casserole.
8. Add molasses, ketchup and brown sugar. Stir
until well mixed and sauce clings to beans.
Makes 8 to 10 servings
Approximate Nutritional Analysis Per Serving:
255 calories / 11g protein / 46g carbohydrates / 4g fat
7g dietary fiber / 3mg cholesterol / 318mg sodium
Boston “Baked” Beans
1 pound (2 cups)
dried small white
beans
2 bacon slices,
chopped
2 medium onions,
peeled and
chopped
4 cloves garlic,
peeled and minced
3 cups chicken broth
2 teaspoons dry
mustard
1
/
4 teaspoon white
pepper
1
/2 cup molasses
1
/2 cup ketchup
1
/4 cup brown sugar
38
0
15
30
45