Boston Baked Navy Beans
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Serves/Makes: 6
Ready in: > 5 hrs
- 2 cups dried navy beans
- 1/4 cup vegetable oil
- 1 tablespoon salt
- water
- 1/2 pound salt pork or bacon, diced
- 4 tablespoons brown sugar
- 3 tablespoons molasses
- 1 teaspoon dry mustard
- 1 onion, diced
- 4 tablespoons ketchup
Place the beans in a bowl or pan. Add the oil, salt, and enough water to fully cover the beans. Soak overnight or for at least 8 hours. Drain well and rinse. Set the pressure cooker to saute. Add the salt pork or bacon and cook, stirring occasionally, until browned. Drain off any excess grease. Add the beans, brown sugar, molasses, mustard, onion, and ketchup to the pressure cooker. Mix well. Add enough water to cover the beans by one inch (or a minimum of 2 cups of water). Lock the lid in place. Set the unit to pressure cook for 45 minutes. When done, use the natural release method to release the steam.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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