Judy’s Baked Beans Recipe
My sister made the best baked beans with her pressure cooker. With or without the pressure cooker, these beans are d-e-l-i-c-i-o-u-s!
If I was a brave person, that would be my go to way to make beans. I still have the scene from Cheers where the pressure cooker exploded in my mind. I know that proper pressure cooker usage is safe, but I just see me not being patient and messing it up.
So, my sister, Jammin’ Judy, is now dubbed the pressure cooker queen!
I think these beans would work great in the oven as well, but instead of 45-50 minutes, it would probably be 2-3 hours and require a little more water.
Pressure Cooker Baked Beans
- 2 cups Dried Beans
- 1/3lb Salt Pork (diced)
- 3 tablespoons Brown Sugar
- 3 tablespoons Molasses
- 1 teaspoon Salt
- 1/2 teaspoon Mustard
- 2 tablespoons Ketchup
- 1/2-1 cup Shallots (diced)
To make the beans spicier, you can add hot mustard, hot sauce or white pepper. My preference would be white pepper.
|Soak beans overnight. Drain. |
|Heat pressure cooker and sear diced salt pork. Add remaining ingredients and add just enough water to cover beans. Place cover on cooker. Pressure cook for 50 minutes a 3 3/4 lbs of pressure or 45 minutes at 15 lbs of pressure. Reduce pressure with cool water. |
|Taste and adjust seasonings as needed. You may need to add more mustard or salt. |
|If brown crust on beans is desired, place in a casserole in a hot oven or under a broiler for a few minutes. |
Judy’s Baked Beans