Pressure cooked dry beans and lentils are so much better than canned beans. Here’s why: dry beans cost much less than canned beans; dry beans taste better than canned beans and contain no preservatives; dry beans are healthier than canned beans and more environmentally safe because they don’t require any metal packaging or salt water and preservatives that canned beans are soaked in; and using a new generation pressure cooker is the fastest way to cook beans and rice.
Old Fashioned Baked Beans – Perfect for a family barbeque or Thanksgiving Dinner!
Ingredients:
· 2 cups dry navy beans (aka white beans)
· 3 tbsp. Canola oil
· 1 large onion diced
· 1 garlic clove, minced
· 1-3/4 cups water
· 1 can (2 fl. Oz) tomato paste
· 3 tbsp. brown sugar
· 2 tbsp. molasses
· 1/2 tsp. prepared mustard
· 1/4 tsp. cumin
· 1/8 tsp. chili powder
Preparation:
Rinse and soak navy beans for at least 8 hours. Drain and rinse the beans. Add all ingredients except the beans to the pressure cooker and stir thoroughly. Then add the beans. Bring to a boil, then stir and lock the lid in place and bring to pressure. Lower heat and cook for 40 minutes at 15 psi. Release pressure using the quick release method or auto release and remove lid.
Makes 4 servings.
As you can see, making your family favorites is quick and easy using a new generation pressure cooker! Now you can have low-cost, healthy meals in the fraction of the time it would take you to bake, boil or use a slow cooker!
