Yankee Beans
Submitted by kimmy
New England baked beans made with navy beans, molasses, dry mustard, and tomato sauce. Pressure cooker speeds up the soak, then the slow cooker does the rest. No pork, all flavor.
YIELD
12 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsReal Yankee baked beans don’t need a can and they don’t need all day babysitting a pot on the stove, either.
This clever method uses a pressure cooker to get dried navy beans tender in 30 minutes, skipping the overnight soak entirely. Then everything moves to the slow cooker where onions, carrots, celery, tomato sauce, molasses, and dry mustard meld into that deep, dark, sweet-and-tangy sauce New Englanders have been proud of for centuries.
No salt pork, no bacon. Just honest beans and vegetables simmered until thick and rich.
Let the slow cooker do the work for 3 to 4 hours and you’ll have a pot that feeds a crowd.
Kitchen Tips
- Don’t skip the degreasing step on the bean broth. It keeps the final dish cleaner and lets the molasses flavor shine through
- If you don’t have a pressure cooker, soak the beans overnight and boil until tender, about 45 minutes to an hour
- A splash of apple cider vinegar stirred in at the end brightens the molasses sweetness
- These get even better overnight in the fridge. Reheat the next day for a thicker, more concentrated pot
Ingredients
Directions
In a pressure cooker put beans, water and oil.
Pressure cook for 30 minutes.
Use Quick Release Method. Drain and rinse.
Microwave onions, carrots, andamp; celery until onions are soft.
Put cooked vegetables into slow cooker.
Add tomato sauce, mustard, and molasses.
Mix.
Add drained beans.
Mix.
Put bean broth through degreasing cup, then add enough of this broth to barely cover mixture.
Stir.
Slow cook on high 3 to 4 hours.
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