Pressure Cooker Boston Baked Beans

Campbell's Pressure Cooker Boston Baked Beans Recipe

If you like baked beans, then you've got to try this version...you won't believe how the pressure cooker enhances the flavor of this favorite side dish.

At a glance

Prep

10 min.

Total

8 hr. 55 min.

Serves

4

Servings: about 3/4 cup each

Cook: 45 min.

Stand: 8 hr.

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What You'll Need

2 cups dried navy beans  or kidney beans
1/4 cup Crisco® pure vegetable oil
1 tablespoon salt
1/2 pound sliced bacon, cooked and crumbled
4 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon spicy brown mustard
1 medium onion, diced (about 1/2 cup)
5 tablespoons ketchup

How to Make It

  • 1

    Place the beans in a 4-quart pressure cooker. Add the oil, salt and enough water to cover the beans. Soak the beans for 8 hours or overnight.

  • 2

    Stir the bacon, brown sugar, molasses, mustard, onion and ketchup in the cooker. Add more water to cover all the ingredients by 1 inch and stir gently.

  • 3

    Close the cooker and cook over medium heat for 45 minutes with the regulator set for slow steam escape. Remove the cooker from the heat and let stand until the pressure drops. Carefully remove the cover and stir the bean mixture.

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Recipe Nutritional Information

Made With

calories

670

totalfat

23.229g

saturatedfat

3.881g

cholesterol

13mg

sodium

2098mg

totalcarbohydrate

92.501g

dietaryfiber

16.436g

protein

26.277g

vitamina

2%DV

vitaminc

6%DV

calcium

20%DV

iron

40%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26835