It might have taken a little longer because of the salt in the bacon, ketchup and dijon mustard. That being said they really looked worth the wait. I make my beans in my electric pressure cooker all the time with no added oil. Don't panic if you forget. Just rinse off the regulator switch very thoroughly inside and out. Thank you Noreen and Rick. I will be making these bacon and oil free tomorrow. If I was not following a plant based diet/lifestyle for health reasons, I would have been all over putting in the bacon and oil. :)
Hi Noreen, I don't think your beans were old it's the acid from the ketchup and bacon that delayed the bean cooking. Try doing this again with soaked beans (overnight or quick-soaked) - you can also add less water when using soaked beans - so your next batch can be done in 30 minutes and you won't need to thicken it with corn starch!! Ciao, Laura
Thank you for the great recipe. I did one thing differently. I put the picked over beans in pot with 6 C of water and pressure cooked them for 5 minutes in my Gowise cooker and then let it set for 30 minutes. The beans were perfect. Drained and rinsed them. Put the cooker to brown chunked up seasoning bacon and a frozen homemade sausage patty along with the onion. Since the beans were already soft, I added the salt and pepper. Returned the beans to the cooker, stirred well and decided to add a cup of water. I put under pressure for 10 minutes. I had already added the ingredients to the bacon and onion.
I just got a gowise for Christmas but never find gowise recipes .my machine seems faster than instapot recipes .is there a difference .like for a 7 lb pot roast took my gowise only 30 mins
Good morning, Noreen! I followed your advice on using the rice setting, and my beans came put ABSOLUTELY PERFECT! These are going to be a big hit at my husband's Choral Society's picnic! Thanks a heap for your advice! God bless!
So glad they came out great! This is also good for me cause I have never done it that way but always have canned beans on hand and am getting ready to can some of my own soon so being able to toss them in the PC and have them in 12 minutes is awesome!
I've tried dried beans a number of times in my PC and they always seem to take way longer than my cooking guides say so maybe I am always getting old beans, too! I really, REALLY want to make baked beans tried and true, so you have encouraged me to try again and to try to be flexible. Those look so good! Happy 4th!
I love beans! I don't have a pressure cooker, but like you stated I will try out this recipe using my normal slow cooker and see how it turns out.. I love love love the Maple Bacon, and always buy a lot when it's on sale..LOL.. Thanks again for sharing this recipe
Jahyeon Park That is not a good idea. Canning these after they are cooked will most likely turn them to mush after being under pressure twice. Give it a try but don't be disappointed.
I made these beans today and they are really delicious. I did notice that the video shows brown sugar but the printed recipe doesn't. I wrote it down, but wasn't sure you were aware of this. :) I love your videos and will be making the ribs tomorrow. I'm so glad I found your channel. Thanks for the inspiration!
A lot of variables in cooking. I found it happens more with older, stored raw foods like beans and rice. Store them, like I do, in Mason jars using your 'air sucker outer' (I can't think of the name right now, haha!), They will last longer without that 'old, off' taste. Great way to take care of your hard work by preserving. Thanks Noreen.
Noreen- if you wanted to add meat like smoked sausage or sliced hot dogs would you add it at the beginning before pressure cooking or would you cook the meat separately and add later? I have never used a pressure cooker but am considering getting one and would love to try this recipe. I have to admit though am a bit leery of using a pressure cooker --I've heard that they can explode
Noreen, I too like sweet beans so I want to give this a try. I have the stove top pressure cooker and I always bring them to pressure for 3 min., rinse and then cook. I am wondering if that would make a difference in the cooking times.
This recipe is in my pressure cooker as I type! I'm excited to try this. i'm in love with my new electric pressure cooker! You literally can prepare and cook anything within reason in these. Not your Grandma's. Thanks for sharing!
Just thought I'd let you know, I made these beans last week and the flavor was absolutely amazing!!! I HIGHLY recommend to all your viewers to try this recipe! Delish! Question--can I substitute dried limas for the Navy beans? Also, do you think canned northern beans would work? I'm making them this week for a pot luck picnic on Sunday. Thanks for any advice you can give me! Take care, and God bless!
I think you could sub out the beans if that is something you prefer. The limas may take a bit longer to cook. As for the canned beans, yes, you can do that as well, but those will take less time to cook. If you use canned, I would cook them on the rice setting for the default amount of time. This will help the sauce to soak into to the beans but won't make them mushy.
Is this something to consider? Concerning 'tough' beans: could they be harder to cook because of treatment the seeds or plants themselves receive before or during growing....or even at harvest? Seems to me that we don't really know what they do to make them last longer. I'm not assigning nefarious motives but just wondering.
I can't say. You would need to consult the manufacturers instruction manual of your particular pressure cooker to determine how long you would need to cook beans from a dry state.
Hi Noreen. Do you have a slow cooker recipe with a simmilar flavor profile as these cooked in a pressure cooker? My kids gave me a slow cooker & would love to make this dish.
I was wondering if I could do this in my crock pot and if so, is the method the same? Also, can I use regular mustard, if I don't have dry mustard of grainy mustard? This recipe looks really great and would love to try it! :)
Noreen do you think that this recipe would be OK to can after they are cooked in the pressure cooker. Would love to have jars of this sitting on my shelves for this winter.
This is not a safety tested canning recipe so I do not recommend it for canning. I recommend that you seek out a safety tested recipe for baked beans to be certain that they will be appropriate for long term storage and shelf life.
ok... i will admit i am confused... i was under the impression that acid (ie ketchup and mustard) would cause your beans not to soften and salt would cause the skins to slip... 0.o but i sure have wanted a pressure cooker recipe for baked beans so will give this a try... they look fantastic!
The acid may make them take longer to cook, but I think my problem was old beans. I can't see how the acid makes a big deal. I use tomatoes when I make ranch beans and they come out fine. If you don't want to take any chance, just cook your beans with only water and oil first then when they are cooked, add all the good stuff and simmer for 15 minutes. If you want it thicker, just add the corn starch slurry and you're good to go. These were very delicious! I might even go so far as to cook the beans with the bacon as well. to give them good infused flavor.
that is why i like this recipe, even if they take longer than the 40 min... i figure if you can cook them with all the 'good stuff' they will have a better flavor... am also wondering... do you think this recipe would work for pressure canned baked beans using the dry bean method??? i think i must try that... :-)
The flavors in the ‘sauce’ got diluted by the 6 cups of water. Do just the beans in water for 15 minutes and natural release. Drain the beans saving 1 C of the water. Add all ingredients including the cup of water, but no beans, and mix. Add beans and mix. 35 minutes, natural release.
I am confused. You started to say cook the beans first and then went off on a tangent. Was wondering if the added ingredients then were to be cooked under pressure or just heated through. Please comment. Thanks! Stacy
I have never canned baked beans. You should consult the Ball Blue Book of canning or the Ball Complete Book of Home Canning. Beans can be tricky and if you have never canned them, I do not recommend that you do it without proper research.
Noreen's Kitchen I just finished pressure cooking baked bean and they took me exactly 80 min.....double batch, 2 lbs of Navy Beans...followed the recipe to the "T" and added some other ingredienta I like also....they came out perfectly delicious....made 6-16oz. jars....will never buy baked beans again...Recipe from the Ball Canning Book....Love your selection of recipes...
Probably not. However the whole point of making them in the pressure cooker is so you don't have to soak the beans. If you have an electric pressure cooker, you should consult the manufacturer's guidelines for cooking beans.
I think I got some old beans as well, I didn't pressure cook them but took 7 hrs to get done! Thts way to long. Been cooking beans for years and never has it taken tht long before.
But you are using oil. What you are really saying is if you don't use oil the starch from the beans will clog up the vent? If so, how do you know how much oil to add?
Definitely NOT an old wives tale. It is chemistry. The salt actually does inhibit the dried beans from absorbing the moisture and fully re-hydrating and also causes the outer hull of the bean to become tough and chewy. You should never cook your beans from their dried state with the addition of salt. Salt should only be added after they are fully cooked. For instance if you wish to make chili and you cook your beans first, just do that using water and either the overnight soak and then boil or the boil, rinse and boil method or in this case, in the pressure cooker. Add flavorings after they are cooked but never add salt. in the case of these beans, however, I would recommend cooking the beans first then adding the flavorings. Ketchup has a lot of salt in it and it can sometimes cause the beans to not cook properly. Hope that is helpful!
+John Texas The Wolfgang Puck PC. Served its purpose and worked itself to death. I had that one for about 6 years and used it a lot. Gave up the ghost. The elite is my favorite of the two. This one is huge! I can make lots of things for church suppers and much bigger batches of stews and soups in this one.
yes, I have and the salt makes them mealy and like rocks. It is true, salt ruins beans, it takes so long to cook them if you add salt before they are done. that includes all kinds that are dried, pinto's, red , black, lima's ect,
I'm up to 150 minutes in my Insta Pot and they are no where near done. Very disappointed I could have done this in the same amount or less time in my oven. Next time if there is one I will be pre cooking the beans. That only takes 30 minutes in the pressure cooker tops and they are completely done.
Absolutely! And, the sauce is amazing! We just love this recipe!
Thank you! :)
It might have taken a little longer because of the salt in the bacon, ketchup and dijon mustard. That being said they really looked worth the wait. I make my beans in my electric pressure cooker all the time with no added oil. Don't panic if you forget. Just rinse off the regulator switch very thoroughly inside and out. Thank you Noreen and Rick. I will be making these bacon and oil free tomorrow. If I was not following a plant based diet/lifestyle for health reasons, I would have been all over putting in the bacon and oil. :)
THANK YOU! Finally someone who realizes you can put dry beans straight in a pressure cooker. These things are amazing.
+f0rmaggi0 My pleasure! I am very impatient so don't often have the inclination to soak my beans. This method is indeed awesome!
Hi Noreen, I don't think your beans were old it's the acid from the ketchup and bacon that delayed the bean cooking. Try doing this again with soaked beans (overnight or quick-soaked) - you can also add less water when using soaked beans - so your next batch can be done in 30 minutes and you won't need to thicken it with corn starch!! Ciao, Laura
hip pressure cooking - pressure cooker recipes, reviews & tips thanks
Thank you for the great recipe. I did one thing differently. I put the picked over beans in pot with 6 C of water and pressure cooked them for 5 minutes in my Gowise cooker and then let it set for 30 minutes. The beans were perfect. Drained and rinsed them. Put the cooker to brown chunked up seasoning bacon and a frozen homemade sausage patty along with the onion. Since the beans were already soft, I added the salt and pepper. Returned the beans to the cooker, stirred well and decided to add a cup of water. I put under pressure for 10 minutes. I had already added the ingredients to the bacon and onion.
I just got a gowise for Christmas but never find gowise recipes .my machine seems faster than instapot recipes .is there a difference .like for a 7 lb pot roast took my gowise only 30 mins
Good morning, Noreen! I followed your advice on using the rice setting, and my beans came put ABSOLUTELY PERFECT! These are going to be a big hit at my husband's Choral Society's picnic! Thanks a heap for your advice! God bless!
So glad they came out great! This is also good for me cause I have never done it that way but always have canned beans on hand and am getting ready to can some of my own soon so being able to toss them in the PC and have them in 12 minutes is awesome!
I made them! They were the BEST beans I have ever tasted! Thank you for sharing this fabulous recipe. They were a huge hit💕💕
Noreen, Wonderful. I love how you adjust and adapt to bends in the road. That is what cooking is all about. Have a Happy 4th.
Poor Rick- always having to be the guinea pig tasting all these fabulous dishes! lol
I've tried dried beans a number of times in my PC and they always seem to take way longer than my cooking guides say so maybe I am always getting old beans, too! I really, REALLY want to make baked beans tried and true, so you have encouraged me to try again and to try to be flexible. Those look so good! Happy 4th!
Oh, thank you so much for the helpful advice! I never thought about the rice setting. Great idea!!! Again, you're the best!
Thank you! :)
PS the beans are done and in my 75 years of life, the are best tasting ever.
Glad to hear you enjoyed them!
I love beans! I don't have a pressure cooker, but like you stated I will try out this recipe using my normal slow cooker and see how it turns out.. I love love love the Maple Bacon, and always buy a lot when it's on sale..LOL.. Thanks again for sharing this recipe
Only a "little" bowl....I wanted a big old heaping bowl of that goodness....LOL Thanks, Noreen
I am surprised aswell thank you for the share
I cook beans in water with a tsp of baking soda. they take about 55 minutes for two cups.
Ribs were to die for!
Yay!!
those look fabulous Noreen!
They look amazing..thanks for this récipe.
looks delish, im going to make a big batch and try canning them! Thanks!
Jahyeon Park That is not a good idea. Canning these after they are cooked will most likely turn them to mush after being under pressure twice. Give it a try but don't be disappointed.
I made these beans today and they are really delicious. I did notice that the video shows brown sugar but the printed recipe doesn't. I wrote it down, but wasn't sure you were aware of this. :) I love your videos and will be making the ribs tomorrow. I'm so glad I found your channel. Thanks for the inspiration!
Thank you! :) Let us know how the ribs turn out!
You are absolutely amazing!!! I can't wait to try this one in my pressure cooker!!! Thanks so much!!!
A lot of variables in cooking. I found it happens more with older, stored raw foods like beans and rice. Store them, like I do, in Mason jars using your 'air sucker outer' (I can't think of the name right now, haha!), They will last longer without that 'old, off' taste. Great way to take care of your hard work by preserving.
Thanks Noreen.
Noreen- if you wanted to add meat like smoked sausage or sliced hot dogs would you add it at the beginning before pressure cooking or would you cook the meat separately and add later? I have never used a pressure cooker but am considering getting one and would love to try this recipe. I have to admit though am a bit leery of using a pressure cooker --I've heard that they can explode
Noreen, I too like sweet beans so I want to give this a try. I have the stove top pressure cooker and I always bring them to pressure for 3 min., rinse and then cook. I am wondering if that would make a difference in the cooking times.
that looks so good, I will be trying this one for sure. ..thank you xx
"..remain tiny little nuggets of ick..." I love real people, and you're one of them. :) Happy 4th of July!
Greetings from Montreal.
LyLy
Very nice! Definitely will be trying this!💕
This recipe is in my pressure cooker as I type! I'm excited to try this. i'm in love with my new electric pressure cooker! You literally can prepare and cook anything within reason in these. Not your Grandma's. Thanks for sharing!
another great video Noreen! thank you ma'am!!
Looks very good! Yummy!
Just thought I'd let you know, I made these beans last week and the flavor was absolutely amazing!!! I HIGHLY recommend to all your viewers to try this recipe! Delish!
Question--can I substitute dried limas for the Navy beans? Also, do you think canned northern beans would work? I'm making them this week for a pot luck picnic on Sunday. Thanks for any advice you can give me! Take care, and God bless!
I think you could sub out the beans if that is something you prefer. The limas may take a bit longer to cook. As for the canned beans, yes, you can do that as well, but those will take less time to cook. If you use canned, I would cook them on the rice setting for the default amount of time. This will help the sauce to soak into to the beans but won't make them mushy.
looks so good . have to try this one ty 4 sharing . have a great rest of the weekend . hugs n xx
Nori those look hella good I can't wait to make them
Is this something to consider? Concerning 'tough' beans: could they be harder to cook because of treatment the seeds or plants themselves receive before or during growing....or even at harvest? Seems to me that we don't really know what they do to make them last longer. I'm not assigning nefarious motives but just wondering.
You have a fancy pressure cooker with settings buttons, I have just a regular pressure cooker. So I guess I would use it the same way?
I can't say. You would need to consult the manufacturers instruction manual of your particular pressure cooker to determine how long you would need to cook beans from a dry state.
Noreen's Kitchen that sounds reasonable! By the way, I went to your website to get the recipe and it says the website is down.
Looks really good Noreen :-)
Hi Noreen. Do you have a slow cooker recipe with a simmilar flavor profile as these cooked in a pressure cooker? My kids gave me a slow cooker & would love to make this dish.
I was wondering if I could do this in my crock pot and if so, is the method the same? Also, can I use regular mustard, if I don't have dry mustard of grainy mustard? This recipe looks really great and would love to try it! :)
making them right now in my elite pressure cooker
Noreen do you think that this recipe would be OK to can after they are cooked in the pressure cooker. Would love to have jars of this sitting on my shelves for this winter.
This is not a safety tested canning recipe so I do not recommend it for canning. I recommend that you seek out a safety tested recipe for baked beans to be certain that they will be appropriate for long term storage and shelf life.
ty fer the 4th tips, I made the torte btw
ok... i will admit i am confused... i was under the impression that acid (ie ketchup and mustard) would cause your beans not to soften and salt would cause the skins to slip... 0.o but i sure have wanted a pressure cooker recipe for baked beans so will give this a try... they look fantastic!
The acid may make them take longer to cook, but I think my problem was old beans. I can't see how the acid makes a big deal. I use tomatoes when I make ranch beans and they come out fine. If you don't want to take any chance, just cook your beans with only water and oil first then when they are cooked, add all the good stuff and simmer for 15 minutes. If you want it thicker, just add the corn starch slurry and you're good to go. These were very delicious! I might even go so far as to cook the beans with the bacon as well. to give them good infused flavor.
that is why i like this recipe, even if they take longer than the 40 min... i figure if you can cook them with all the 'good stuff' they will have a better flavor... am also wondering... do you think this recipe would work for pressure canned baked beans using the dry bean method??? i think i must try that... :-)
The flavors in the ‘sauce’ got diluted by the 6 cups of water. Do just the beans in water for 15 minutes and natural release. Drain the beans saving 1 C of the water. Add all ingredients including the cup of water, but no beans, and mix. Add beans and mix. 35 minutes, natural release.
Yum! Thank you!
Thanks Hun... can you can the leftovers?
Nope
I am confused. You started to say cook the beans first and then went off on a tangent. Was wondering if the added ingredients then were to be cooked under pressure or just heated through. Please comment. Thanks! Stacy
Anytime you have a question you can always refer to the recipe link in the information box below the video
what happens if I don't have a beans setting on my pressure cooker? what setting would I use?
I don't know. I recommend that you consult the owners manual to find out what the manufacturer recommends for cooking dry beans.
How much vegtable oil?
Could a good substitute for syrup be molasses?
Yes! I actually used both and indicated that in the written recipe. These may take a bit more time than the initial 40 minutes, but it is worth it.
Hi Noreen is there a way to can baked beans after they are cooked.
I have never canned baked beans. You should consult the Ball Blue Book of canning or the Ball Complete Book of Home Canning. Beans can be tricky and if you have never canned them, I do not recommend that you do it without proper research.
Noreen's Kitchen I just finished pressure cooking baked bean and they took me exactly 80 min.....double batch, 2 lbs of Navy Beans...followed the recipe to the "T" and added some other ingredienta I like also....they came out perfectly delicious....made 6-16oz. jars....will never buy baked beans again...Recipe from the Ball Canning Book....Love your selection of recipes...
dddinah45 thanks
When your beans are "done", take a masher and mash them a bit instead of corn starch.
was wondering how much water if the beans r par cooked?
+Victoria G I have no idea. I do not use par cooked beans.
How much oil?
would you have to cook for 80 minutes if you soaked the beans overnight
Probably not. However the whole point of making them in the pressure cooker is so you don't have to soak the beans. If you have an electric pressure cooker, you should consult the manufacturer's guidelines for cooking beans.
actually I have an Elite 10 QT and I love it
I think I got some old beans as well, I didn't pressure cook them but took 7 hrs to get done! Thts way to long. Been cooking beans for years and never has it taken tht long before.
I had already added the ingredients to the bacon andonions
Is this what I'm seeing, you add the oil from the bacon and then you add more oil too keep the foam down.
Lindielee, the starch from the beans will clog up the vent/pitcock and ruin your pressure cooker.
But you are using oil. What you are really saying is if you don't use oil the starch from the beans will clog up the vent? If so, how do you know how much oil to add?
"Tiny little nuggets of Ick", lol...yeah I've seen those before.
Hi. Have you ever tried cooking beans with salt? I was wondering if that information is really true or just an old wives tale.
Definitely NOT an old wives tale. It is chemistry. The salt actually does inhibit the dried beans from absorbing the moisture and fully re-hydrating and also causes the outer hull of the bean to become tough and chewy. You should never cook your beans from their dried state with the addition of salt. Salt should only be added after they are fully cooked. For instance if you wish to make chili and you cook your beans first, just do that using water and either the overnight soak and then boil or the boil, rinse and boil method or in this case, in the pressure cooker. Add flavorings after they are cooked but never add salt. in the case of these beans, however, I would recommend cooking the beans first then adding the flavorings. Ketchup has a lot of salt in it and it can sometimes cause the beans to not cook properly. Hope that is helpful!
Thanks for the information.
+John Texas The Wolfgang Puck PC. Served its purpose and worked itself to death. I had that one for about 6 years and used it a lot. Gave up the ghost. The elite is my favorite of the two. This one is huge! I can make lots of things for church suppers and much bigger batches of stews and soups in this one.
yes, I have and the salt makes them mealy and like rocks. It is true, salt ruins beans, it takes so long to cook them if you add salt before they are done. that includes all kinds that are dried, pinto's, red , black, lima's ect,
I need to dust off my pressure cooker.
molasses, molasses, molasses!!
Maple, Maple, Maple. It's actually in the title.
I'm up to 150 minutes in my Insta Pot and they are no where near done. Very disappointed I could have done this in the same amount or less time in my oven. Next time if there is one I will be pre cooking the beans. That only takes 30 minutes in the pressure cooker tops and they are completely done.
I have never had them take anywhere near that long.
All your amounts on the recipe differ from your video.
Please use the written recipe.
Do we follow the recipe or the video?
The written recipe as stated above.