Prep Time: 10 mins
Total Time: 3 hrs 10 mins
Servings: 8
About This Recipe
“Saturday supper in this neck of the woods meant baked beans, potato salad, coleslaw and rolls for many years. A tradition that is almost gone.”
Ingredients
2cupsdried navy beans( or yelloweye, Jacob’s Cattle, whatever)
2smallonions
1/2 lb bacon or 1tablespoonpeanut oil
1/2 teaspoonsalt
1teaspoondry mustard
1/2 cupdark molasses
Directions
Cover beans w/ water and soak overnight.
Drain and add all ingredients to covered beanpot/roaster or pressure cooker.
Cover beans with warm water.
Oven Method :.
Place bean in a large pan and cover w/ boiling water.Parboil on medium stovetop heat 20-25 minutes. Drain.
Place bean in a roaster/bean pot and bakethe beans covered at 325F for 5+ hours then uncovered for 1-2.
Occasionally add more hot/boiling water as needed.
Pressure Cooker method:When you add water to cooker, make sure it is under half full.
Following your pressure cooker instructions, cook for 45 min at 5 lbs pressure or gauge gently rocking.
Transfer beans into a bean pot or small roasting pan and bake uncovered until beans are browned and tender (1-2 hrs at 325F degrees).
Add more hot boiling water as needed.
Reviews
“i just bought this preasure cooker, your’s is my first try…..thanksgreg”
“Very good bean recipe. Simple and yummy. I substituted diced lean ham for the bacon (trying to cut back on fat) and after parboiling for about 30 minutes, I drained the beans and placed them and the rest of the ingredients in my crockpot and added enough boiling water to barely cover them. I cooked them for about 6 hours on high, then transferred them to the 325 F oven for about an hour to brown and reduce the liquid a bit. Thanks for sharing this recipe, Barb.”
“When you add water while these are cooking, be sure it is very hot or the beans will have a tendency to burst.”