Barbecued Beans

SERVES: 4 TO 6

TOTAL TIME: ABOUT 1¼ HOURS*

TIME UNDER PRESSURE: 8 MINUTES

PRESSURE LEVEL: HIGH

RELEASE: NATURAL

*PLUS BEAN SOAKING TIME

WHY THIS RECIPE WORKS The 4 hours barbecued beans traditionally require is a long stint just for a side. Cooking the beans in the sauce was a no-go. The acidic sauce slowed the cooking, and the small amount of sauce in the pot wasn’t enough to cook the beans evenly. So we cooked our beans under pressure in water (plus oil to prevent foaming) until they were done. After building the sauce, we returned the beans to the pot to finish with the sauce. Use small white beans (labeled as such) or navy beans in this recipe. See the step shot and Troubleshooting that follows the recipe.

INGREDIENTS

1

pound dried small white beans or navy beans (2 cups), picked over, rinsed, and salt-soaked (click here)

2

tablespoons vegetable oil

4

quarts plus 2 cups water

Salt and pepper

1

onion, chopped fine

2

garlic cloves, minced

2

teaspoons chili powder

1

cup ketchup

½

cup molasses

3

tablespoons cider vinegar

3

tablespoons Dijon mustard

1

tablespoon brown sugar

1. HIGH PRESSURE FOR 8 MINUTES: Combine beans and 1 tablespoon oil in pressure-cooker pot and stir to combine. Add 4 quarts water and 1 teaspoon salt. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 8 minutes, adjusting heat as needed to maintain high pressure.

2. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

3. BUILD SAUCE: Taste beans for doneness; simmer beans gently as needed until tender. Drain cooked beans in colander. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and chili powder and cook until fragrant, about 30 seconds. Stir in remaining 2 cups water, ketchup, molasses, vinegar, mustard, sugar, ½ teaspoon salt, and 1 teaspoon pepper, scraping up any browned bits.

4. BEFORE SERVING: Stir in drained beans and simmer until sauce has thickened, 10 to 15 minutes. Season with salt and pepper to taste and serve.

VARIATION

Boston “Baked” Beans

Omit chili powder and ketchup. Reduce amount of cider vinegar to 2 teaspoons. Add 4 ounces salt pork, trimmed of rind and cut into 1-inch pieces, to pot with onion in step 3 and cook until lightly browned, about 7 minutes.