Boston Baked Beans (recipe, vegan, pressure cooker)

[Guest guest]

In addition, I added 3 or 4 tofu dogs at my bf's

request to make it more like franks & beans. It was

good and filling with just a salad on the side.

 

Laura

 

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Boston " Baked " Beans

 

Serving Size: 4

 

Amount Measure Ingredient -- Preparation

Method

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1 1/2 cups dried navy beans -- picked

over and rinsed, soaked overnight in ample water to

cover

1 teaspoon minced garlic -- to 2

teaspoons

2 cups boiling water

1 tablespoon safflower or canola oil --

optional except for owners of jiggle-top cookers

2 tablespoons molasses -- to 3 tablespoons

3 tablespoons tomato paste

2 tablespoons prepared mustard --

coarse-grained is nice

1/2 cup red bell pepper -- diced,

optional

salt -- to taste

1 teaspoon apple cider vinegar -- to 3

teaspoons

 

Rinse and drain the beans. Set the beans, garlic, just

enough water to cover, and the oil (if needed) in the

cooker.

 

Lock the lid in place. Over high heat, bring to high

pressure. Reduce the heat just enough to maintain high

pressure and cook for 4 minutes. Allow the pressure to

come down naturally for 10 minutes. Quick-release any

remaining pressure. Remove the lid, tilting it away

from you to allow any excess steam to escape. The

beans should be tender enough to eat. If they are not

sufficiently soft, replace (but do not lock) the lid

and simmer until they are done.

 

Stir in the molasses, tomato paste, mustard, and red

bell pepper (if using). Lock the lid in place. Over

high heat, bring to high pressure. Lower the heat just

enough to maintain high pressure and cook for 1

minute. Again, allow the pressure to come down

naturally for 10 minutes. Quick-release any remaining

pressure. Remove the lid, tilting it away from you to

allow any excess steam to escape. Add salt to taste.

At this point, the beans should be quite soft and

infused with flavor. If not, simmer with the cover

slightly ajar until the beans are done.

 

If the dish is too soupy, allow it to sit in the

cooker at room temperature with the lid slightly ajar

for an hour, or until most of the liquid is absorbed.

Alternatively, with a slotted spoon, transfer about a

cupful of the beans to a food processor or blender,

and puree. Stir the puree back into the pot. Add a bit

of vinegar, if desired, to perk up the flavors. Serve

in shallow bowls.

 

Recipe By: Lorna J. Sass

Source: " Great Vegetarian Cooking Under Pressure "

Copyright: " 1994 "

 

 

 

 

 

 

 

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