Pressure Cook, Then Bake for a Short Cut

Maybe 30 years ago I was gifted a bean pot, tallish—with jug ear handles—and a small opening so beans could cook in a low oven for hours upon hours. I did this almost reverently, mostly on Sundays starting early in the morning so to have plenty of cook time to mellow and soften the navy beans. The smell of molasses and mustard wafting through the house was an extra gift.

My bean pot is long lost, but I bring joy to you with a two step method: pressure cooker and oven—so you can enjoy long-baked beans in just a few minutes prep time and a couple hours with those gorgeous aromas tugging at you!

INGREDIENTS: Tradition has navy beans as the pulse, but great northern variety also works

• Part I Pressure cooker:
  • beans – 1 LB, dried [2-1/2 cups]
  • water – 3-1/2 cups
  • salt – 1 1/2 tsp
• Part II Casserole
  • onion – 2 cups, minced
  • garlic – 1 TBS, minced
  • clove – ground, 1/8 tsp [or allspice]
  • smoked paprika – 1 tsp
  • molasses – 1/4 cup
  • maple syrup – 2 TBS
  • soy sauce – 1 TBS
  • liquid smoke – 1 tsp [optional]
  • cider vinegar – 1 TBS
  • ketchup – 2 TBS
  • mustard – 1 TBS
  • pepper – 1/4 tsp
• Part III Top of Casserole
  • meat/protein – [opt.], a few strips bacon, or a couple sliced hot dogs, a few slices of prosciutto
  • olive oil – 2 TBS

INSTRUCTIONS: If you have canned beans, combine with the ingredients in Part II and go to Step 3

NOTE: Plan on using a 2 quart casserole, if you use the 9 x 13 3 quart casserole you will need to bake for less time

1. To a pressure cooker add the beans water and salt; bring to pressure and cook for 22 minutes and quick release
2. Taste for tenderness, if still tough, return to pressure for 5 minutes and repeat until tender
3. To the pressure cooker stir in Part II ingredients and bring back to pressure, then cook for 3 minutes and quick release
4. Preheat oven to 325º
5. Pour the mixture into a baking dish, taste and adjust the salt [I use soy sauce], top with protein [if using] in a single layer and brush or spray generously with olive oil
6. Bake for one hour, check occasionally that the beans don’t dry out; if so, add a 1/4 cup. water and continue to bake until protein crisps and a thin bean crust forms

I used turkey bacon for this batch; and used 8×11.5″ 2 qt. casserole

PLANNED OVER RECIPES:

Has-Bean Boston Refried Beans

Talk about turning lemons into lemonade. One cooking episode I overcooked the beans during the oven cycle. They were dry and quite unappealing. So I resurrected them by mashing and frying them. What a great dish—all by itself.

• Mash the beans
• Add a little oil to a pan and cook some onion and garlic
• add the mashed beans, some hot sauce
• cover and cook on low for a couple minutes
• garnish with parsley or cilantro

Has-Bean Boston Boston Dip

Purée the leftover beans and spike with a dab of Dijon mustard, a drizzle of Worcestershire, a couple spoonfuls of barbecue sauce, a handful of chopped chives or herbs. Serve at room temperature on a cracker and crudité board

Recipes by B. Hettig