Home-made baked beans
(at time of publication)
Step 1 Drain and discard the soaking water from the beans. Place the beans in the pressure cooker with 5 cups of water and half of the oil.
Step 2 Position the lid on top and lock it into place. Set to high pressure (2). Bring up to pressure and maintain this pressure for 12-15 minutes. Remove from the heat and allow the pressure to reduce naturally. Drain the beans, discarding the cooking liquid, and set aside.
Step 3 Place the pressure cooker pan without the lid over a medium to high heat and add the rest of the oil. Add the onion and garlic to the pan and cook for 2-3 minutes until the onion begins to soften. Stir in the tomato paste and cook for 1 minute before adding the remaining ingredients. Return the beans to the pan and simmer gently for 5-10 minutes.
Recipe from The New Zealand Pressure Cooker Cookbook by Lisa Loveday (Renaissance Publishing).
Boston baked beans are easy to make - just add 1/2 cup diced cooked bacon pieces when stirring the beans back into the sauce.
Serve on toast topped with grated cheese - or however you enjoy baked beans.
About this Recipe
- 2 cups dried haricot/navy beans, soaked overnight
- 2 tablespoons vegetable oil
- 1 onion, peeled, finely chopped
- 1 clove garlic, peeled, crushed
- 2 tablespoons tomato paste
- 2 x 400g cans tomato passata
- 1 tablespoon golden syrup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons American or mild mustard
- salt and pepper
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified