I have Noreen at Noreens Kitchen to thank for this recipe. Pressure cook the bean? Sure. But everything together in one pressure cooker? Well, that was a new one for me.
They mostly worked. That’s the good news. Next time, however, I’ll cook them for another 5 to 10 minutes. They were just a little under cooked, but was my mistake. Noreen said 40 minutes and at that she also had to cook them longer. She did start off with dry, unsoaked beans, however. I thought I was playing it safe and soaked the beans beforehand.
They still needed more time.
I also used Peruano beans instead of standard Navy beans. They’re a South American staple also called mayacoba beans, They are yellow with a creamy texture. Good for baked beans.
And… the beans turned out a little juicier than I like, but a cooked them a little while longer to reduce the liquid until it was nice, sweeter and just right.
Check out my variation of Noreen’s recipe below:
Yellow Baked Beans in a Pressure Cookers
- 3 cups of Peruano beans (soaked overnight or with a fast soak)
- 1/2 pound bacon (Noreen used a full pound)
- 3 cups water
- 1 onion, diced
- 1 cup brown sugar
- 1/2 cup maple syrup (or maple-flavored syrup)
- 1/2 cup ketcup
- 1 tablespoon Dijon style mustard
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon white vinegar
Throw all the ingredients into a pressure cooker. I use a Kuhn-Rikon model I’ve had for years, while it looks like Noreen uses an new electric pressure cooker.
Follow your pressure cookers instruction. For me, I bring the pot up to temperture and hold it at it’s first red line marker. Cook for 40-minutes. Let it naturally cool down (that gives it a little more cooking time, too).
If the beans are too watery, cook over medium heat to reduce.
A note about stovetop pressure cookers: Never, never walk away. While there’s lots of safeties build into modern pressure cookers, gold old fashion diligence is still the best bet.