I combined two recipes when I made these... a pressure cooker recipe and a crockpot recipe. The end result were beans that tasted like they'd been in the oven for hours.
1 pound dried navy beans
8 cups water
1 tbsp salt
Soak beans overnight in the water with salt dissolved. Drain and rinse well.
8 oz of salt pork, rind removed and cut into small diced pieces
1 large onion, diced
1 clove of minced garlic
dash of ground cloves
- 2 1/2 cups water
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions:
- Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid.
- Select Browning and add salt pork to pressure cooking pot. Cook until crisp, about 5 minutes. Remove to a plate lined with paper towels. Cook the onion in drippings until tender, about 3 minutes. Add garlic and ground cloves and stir until the garlic is aromatic. Scrap up brown bits on the bottom of the pot as the onions cook.
- Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
- Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they're tender. If not, pressure cooker for a few minutes longer.
- Pour the beans into crockpot set to low. Add salt pork. Continue cooking on low until the sauce is desired consistency.
I made these the morning of a family BBQ at our house. I didn't want to mess around with cooking them right before serving. Using the crockpot for the last step was GREAT! They cooked in the crockpot for about 3-4 hours on low. I cracked the lid and added a couple tablespoons of water as needed. The flavor really had some nice depth and tasted like they had been in the oven all night.
No comments:
Post a Comment