Pressure Cooker Vegetable Recipes

Homemade Baked Beans

Ingredients:

• Salt and pepper
• 2 teaspoons American or mild mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon golden syrup
• 2 x 400g (14 oz.) cans tomato passata
• 2 tablespoons tomato paste
• 1 clove garlic, peeled and crushed
• 1 onion, peeled and finely chopped
• 2 tablespoons vegetable oil
• 2 cups dried haricot/navy beans, soaked overnight

Direction:

1. Soak the beans then drained and put it in the pressure cooker.
2. Put 5 cups of water and add half of the oil.
3. Put the lid and lock it in place.
4. Set the cooker to high pressure.
5. Maintain the same pressure for 12-15 minutes.
6. Remove the cooker from heat and let the pressure to reduce naturally.
7. Drain and discard the cooking liquid then set it aside.
8. Put the cooker over a medium to high heat, without the lid and add the remaining oil.
9. Put the garlic and onion and cook it until onions are soft for 2-3 minutes.
10. Add the tomato paste and cook it for another minute then add the remaining ingredients.
11. Put the beans that are set aside earlier and simmer it gently for about 5-10 minutes.
12. Before serving topped it with grated cheese.
13. It is easy to make a Boston Baked Beans because you will only add
14. ½ cup of diced cooked bacon
15. pieces while you are stirring the beans into the sauce.

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