Pressure Cooker Baked Beans

These beans are so delicious! I’ve been tweaking and honing the recipe for months now but a little while ago I stopped adjusting and have been making them the same way since.

Beans soaked overnight, rinsed and ready to cook

Let me start by saying that you do not need a pressure cooker to make these – you can make them on a stove top or in the oven, but they will take longer. I haven’t tried it, but I’d estimate cooking them for about an hour and a half or longer. Or you can use a slow cooker which is very effortless and won’t tie up other kitchen appliances if you are batching or doing other things. Again, I haven’t tried this method, but I have found recipes online that say to slow cook beans at low heat for 8 hours, so that should be a guide time for you. However you cook them, they will still score highly on my ‘hands-off’ cooking scale! (I should actually make a scale to rate recipes with?!)

Most commercial baked beans are crammed full of sweeteners and refined syrups, which I do not want to eat! These beans are decadent and will definitely satisfy your sweet tooth – though mostly from the onions, tomatoes, cinnamon, and tomato paste. Tomato paste is an excellent way to add a touch of sweetness to things without using a sweetener and it will also giving the overall lycopene content a leg up. All of this is given a hefty boost with the molasses. The molasses give the finished beans a really deep sweetness which marries well with the cinnamon during cooking and complements the tang from the vinegar and mustard in the final dish. Although molasses is a form of ‘sugar’, it is the LEAST refined form and unlike other syrups and sweeteners, it actually does have some nutritional benefits too, hooray! See the video below from Dr Greger’s website for more information regarding healthy sweeteners.

Here are some more reasons that I love these beans:

  • Easy to make – who doesn’t love a meal that basically makes itself?
  • Most ingredients are already in the kitchen waiting to be transformed into something amazing!
  • Cheap – soaking and cooking your own beans is a very cost effective way to eat. It only needs a little tiny bit of planning
  • Nutritious, beans are full of vitamins, fiber, phytochemicals and goodness. Additionally, soaking and cooking yourself means that you are able to control the sodium content
  • Not too sweet – many commercial baked beans have added sugar, syrup and other nasties that I’m trying to avoid
  • My kids like them (BIG WIN!)
  • Makes a big enough batch to eat some now and save some more in the freezer for another time. This way you have the convenience of canned baked beans without the drawbacks (WIN WIN!)
Before cooking
After cooking – all the flavors have married and melted together to make a sweet and intense sauce

These beans are delicious with a crispy/fluffy baked potato and lots of peppery arugula. They’d be equally amazing with some toasted sourdough for an English-style weekend breakfast

Yummmmy!

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Pressure Cooker Baked Bean Yum
Easy and quick to make, nutritious and delicious - what's not to love? This recipe makes enough to 'eat now and freeze for later', so you are really cooking two or even three meals at once. Bonus!
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Prep Time 15 minutes
Cook Time 30 minutes under pressure
Servings
cups of baked beans
Ingredients
In the pressure cooker
After pressure cooking
Prep Time 15 minutes
Cook Time 30 minutes under pressure
Servings
cups of baked beans
Ingredients
In the pressure cooker
After pressure cooking
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First soak the beans for at least 8 hours. Better overnight.
  2. When you are ready to cook, rinse and drain the beans, discarding any that still look shriveled and any loose skins that you see
  3. Place the beans, onions, garlic, diced tomatoes, tomato paste, molasses, date paste/syrup, cinnamon stick, bay leaves in the pressure cooker. Fill the empty diced tomato can with water and add that too
  4. Cook under high pressure for 30 minutes. This gives soft tender beans. If you prefer more bite, I suggest starting out with 25 minutes of pressure cooking.
  5. Quick release the pressure. Check the beans for doneness - if you want them more done, continue to simmer the beans until they are soft enough. This will also reduce the sauce. If you find that you want more sauce, can add in some water or vegetable broth
  6. Add the mustard, vinegar, salt and pepper and stir. Adjust these condiments to taste
  7. Bon appetit!
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