Pressusre-Cooker BBQ/Baked Beans

[Idaho Linda]

I used a soup-mixture of beans/peas/lentils from Costco. I soaked them overnight and rinsed them this morning. I put them in the pressure cooker (1 cup water to 1 pound of dry beans) and half a chopped up onion, some Cajan spice and some BBQ spice. I cooked them at 15 pounds for 10 minutes.

I couldn't believe how tender the red beans were--and tasty. Red beans are never my favorite, so I figured if THEY were good, everything else would be excellent. The onion is pretty much mush. For me, that is good. So, if you like chunks of onion, add them after it all goes to the crock pot. The flavor was driven into the beans already.

I scrapped everything into the crock pot. I added brown sugar and Sweet Baby Rays BBQ sauce and ketchup. Surprisingly, it is the ketchup that adds the "zing". I don't have any salt or pepper (other than what was in the other ingredients), and you really wouldn't know that. I can always add that later.

The beans are VERY tender.

I just realized that there is no fat in these at all. It certainly doesn't taste like someone left out the fat to carry the flavors.

This is what I have www.amazon.com/Presto-6-Quart-Aluminum-Pressure-Cooker/dp/B00006ISG3/ref=sr_1_3?ie=UTF8&qid=1389378101&sr=8-3&keywords=pressure+cooker I think I paid $10 for it at Walmart on a close-out.

If I were going to use it a lot, I think I would spring for stainless. But, for the occasional use, I don't think a little aluminum will hurt me.

[ride4fun]

I should have cooked my chili beans for 10 minutes or so instead of following the guide that said 6 minutes + I added 1.5 for altitude. But I think I will like using a pressure cooker for soups and chile. It was really nice to get to tender elk meat chunks in 23 minutes and the house and all outdoors from the stove vent fan didn't smell like boiling meat from simmering for hours. I just prefer a very soft bean for my chili.

Now I just have to figure out where to store it. I should go through the cupboards and sack up all the stuff we never ever use for goodwill or something.

[Idaho Linda]

I think I cooked my beans for 15 minutes. I sure do like the way it makes meat tender and flavorful--and in a big hurry.

Try Karen's "ribs". I bet you could use cut-up-just-about-anything. And don't forget the "Sweet Baby Rays"!!!

[dawnh]

I should use ours more but haven't would like to get a smaller one than the one use for canning to do things like this. Seems a pain to haul out that big ole cooker. Like doing things on the woodstove this time of year with the major cold predicted going to wish I was home to put something on to simmer all day while keeping the house warm. Bean soup is a good one for that purpose!

[Idaho Linda]

I have a big canning one and then my smaller one. There is no way I would drag out the big canner just to cook something.

The smaller ones are unbelievably inexpensive. I was rather shocked at how inexpensive they are---and how they don't weigh as much as the pressure cookers of years ago.