Reader Recipes: Kristine’s Boston "Baked Beans" Pressure Cooked in an hour!

Refusing to spend four hours in her sweltering summer kitchen actually baking beans, Kristine decided to take matters in her own hands and adapt her favorite recipe to the pressure cooker!

Kristine is the woman behind the Dark Side of the Fridge. When she is not blogging she…

…is taking care of herhusband, grown son, dog, cat, and works full time in the legal field. She loves to cook, garden, knit, and read. She credits Hip Pressure Cooking with encouraging her to make better use of her pressure cooker (yay!).

In her words:

We wanted to enjoy our brown-sugar-and-molasses beans all summer, with our white hots and burgers and mac salad, without the oppressive heat that comes from having the oven running for the better part of the day in the dog days of summer.

And we did it.

We managed to “bake” our beans on the stovetop, in the pressure cooker, in less than an hour.

If you have a pressure cooker, or you’re considering investing one, know this.

You NEED to do this.

You need to whip up a batch of baked beans for dinner on a Tuesday evening. Or on a Sunday morning while you’re in the shower, to enjoy cold later on.

Plus – you could probably leave the bacon out if you needed to, and add a bit of smoked paprika – I’d stir it in after cooking – if I used it, which I wouldn’t because I’m good with bacon. I’m just putting it out there.

Enjoy!

Kristine’s Boston Baked Beans in the Pressure Cooker
1 pound Great Northern beans, soaked overnight
1/4 pound sliced bacon, diced
1 medium onion, chopped fine
1/2 cup molasses (or make half of this molasses substitute)
1/4 to 1/3 cup light or dark brown sugar (to taste)
1 tsp. baking soda
1-2 Tbsp. grainy mustard
1/2 tsp. dry mustard
2 c. water

  1. Drain and rinse the beans and set aside.
  2. Saute the diced bacon in pressure cooker until cooked and starting to brown.
  3. Drain and discard as much grease from bacon as possible, leaving no more than 1 tablespoon in pot.
  4. Saute onions in same pot with bacon, just until softened.
  5. Add beans and all remaining ingredients. The water should cover the beans by 1 inch; if necessary, add more more water.
  6. Place lid on pressure cooker, set to “high” or 15 psi. Lock down and bring cooker to pressure over high heat.
  7. Reduce heat and simmer 40 minutes [at high pressure], then use quick release method to open cooker. (Quick release – remove cooker from heat and set in sink. Run cold water over lid 20-30 seconds until pressure is released and lid may be opened.) [for electric pressure cookers, cook for 30 minutes and open with the natural release method - turn off the pressure cooker and don't do anything. Wait for the pressure to come down naturally in 15 to 20 minutes]
  8. Cook beans uncovered if desired to reduce liquid or further cook beans.

Recipe and Photo Credits Kris at Dark Side of the Fridge 


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