Baked Beans
Prep Time:
25 minutes
Cook Time:
150 minutes
Servings:
8
Smooth and reddish-brown in color, pink beans are similar to pinto beans but are smaller and rounder. This recipe calls for an electric pressure cooker to shorten the cooking time. Serve the baked beans alongside our Kentucky Bourbon Skirt Steak.
Ingredients:
- 2 cups dried pink beans
- 8 cups water
- 1 tsp. salt, plus more, to taste
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 cup firmly packed light brown sugar
- 2 Tbs. dark molasses
- 2 tsp. dry mustard
- 1/4 cup brown mustard
- 2 Tbs. apple cider vinegar
- Freshly ground pepper, to taste
- 1/2 lb. bacon, cooked until crispy and chopped
into 1/2-inch pieces
Directions:
Pick over the beans and discard any misshapen beans and stones. Rinse the beans and drain.
In an electric pressure cooker, combine the beans, water and the 1 tsp. salt. Cover and cook on high for 50 minutes according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. Transfer the beans and their liquid to a large bowl. Set aside.
In a Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the brown sugar, molasses, dry mustard, brown mustard, vinegar, salt and pepper and stir until the brown sugar has dissolved. Stir in the bacon.
Strain the cooked beans into another large bowl, reserving the cooking liquid. Add the beans to the onion mixture and stir to combine. Slowly stir in 2 to 2 1/2 cups of the reserved liquid. Set the Dutch oven over low heat, cover and simmer, stirring occasionally, for 1 hour. Partially uncover the beans and continue simmering, stirring occasionally, until the liquid has thickened, about 30 minutes more; do not allow the liquid to evaporate completely. Serve immediately. Serves 8.
In an electric pressure cooker, combine the beans, water and the 1 tsp. salt. Cover and cook on high for 50 minutes according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. Transfer the beans and their liquid to a large bowl. Set aside.
In a Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the brown sugar, molasses, dry mustard, brown mustard, vinegar, salt and pepper and stir until the brown sugar has dissolved. Stir in the bacon.
Strain the cooked beans into another large bowl, reserving the cooking liquid. Add the beans to the onion mixture and stir to combine. Slowly stir in 2 to 2 1/2 cups of the reserved liquid. Set the Dutch oven over low heat, cover and simmer, stirring occasionally, for 1 hour. Partially uncover the beans and continue simmering, stirring occasionally, until the liquid has thickened, about 30 minutes more; do not allow the liquid to evaporate completely. Serve immediately. Serves 8.
Williams-Sonoma Kitchen.