Boston Baked Beans

Author

NuWave

Servings

10

Category

Appetizers

Ingredients

• 1 lb dried navy beans
• ½ lb thick, smoked bacon, cut into ½-inch pieces
• 1 large onion, diced 
• 1 carrot, peeled, diced
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 sprig of thyme
• 1 sprig of sage
• 2 t Dijon mustard
• ½ c dark molasses
• ½ c ketchup
• ¼ c brown sugar
• 8 c water, to soak plus 2½ c water
• Sea salt and freshly ground black pepper

Directions

1. Rinse beans well. If possible, soak overnight in pressure cooker or other container with 8c water and 1T sea salt.
2. When ready to cook, drain and rinse beans and discard soaking liquid.
3. Set to “SEAR” and add bacon.
4. When bacon is cooked, take out and drain on paper towel. Leave bacon fat in cooker.
5. Add onions, carrot, and garlic to bacon fat and cook for 3 min.
6. Add 2½c water, molasses, ketchup, brown sugar, mustard, bay leaf, thyme, sage, sea salt, fresh ground black pepper, bacon, and beans. Stir well.
7. Place on Duet Pressure Cooker Lid. Press “PRESSURE COOK”. Press “PROG” and use “START/PAUSE” dial to set to “Beans” and adjust for 35 minutes.
8. When done, quick release remaining pressure by moving the pressure release valve to the “OPEN” position.
9. Carefully remove Pressure Cooker Lid when Duet has finished releasing all pressure.
10. Check to see if beans are fully cooked (additional 5-10 min. may be needed).
11. Add sea salt and fresh ground black pepper to taste, if needed. Remove bay leaf. Serve hot.