Servings:
6
Preparation Time:
0.75 hours
Ingredients

• 2 cups dry navy beans (also called white or pea beans)
• 3 tablespoons canola oil
• 1 large onion, diced
• 1 clove garlic, minced
• 1 3/4 cups water
• 1/2 can (80 ml) tomato paste
• 3 tablespoons brown sugar
• 2 tablespoons molasses
• 1/2 teaspoon prepared mustard
• 1/4 teaspoon cumin
• 1/8 teaspoon chilli powder

Cooking Instructions
Once a common weekend meal on the East Coast, old-fashion baked beans took 7 hours to cook in the oven. Using a new generation pressure cooker, I’ve made them in 40 minutes. Homemade old-fashion baked beans taste better than canned beans, are 1/4 the price, are healthier (no preservatives) and are more environmentally friendly (less packaging). If you’ve never heard of a new generation pressure cooker, this website is quite informative.

Rinse and then soak the beans in water for about 8 hours. You can start soaking them in the morning before work so they will be ready to cook at suppertime. Drain the soaking water after the beans are hydrated. Add all ingredients except the beans to the new generation pressure cooker. Stir. Then add the beans. Bring beans to a boil. Stir and then lock the lid on the new generation pressure cooker. Cook for 40 minutes and quick release the pressure. Serve with whole wheat bread.