Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Click here.

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. Click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

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    Sweet and Spicy Baked Beans (from a pressure cooker)

    Summer's nearly here. Which means barbecue season is nearly here. Which means we're entering the time of baked bean cruelty.

    You know: a pot simmering on the stove or perhaps in a hot oven for an hour, two, three, seven, lots of steam, the air conditioner starting to wheeze, wallpaper peeling off the walls. Or something like that. Listen, who wants to simmer a pot of beans when it feels like we're a couple of miles from the sun?

    The pressure cooker to the rescue! If you buy a pressure cooker for one reason, buy it to make baked beans this summer. (And risotto this winter.) 

    This recipe was the featured one a recent podcast. To hear it--hijinks ensue--click the media player at the top of the main recipe page on our site and pull down the menu for the episode you want. Or click here to go to iTunes and listen in (and maybe subscribe?). Or click the link at the bottom of this post to open a media player right in your browser.


    • 1 pound dried orca beans (aka calypso beans--find them at large supermarkets or here)
    • 2 tablespoons unsalted butter
    • 1 medium yellow onion, chopped
    • 2 fresh poblano chiles, stemmed, seeded, and chopped
    • One 28-ounce can crushed tomatoes
    • 1 cup reduced-sodium chicken broth
    • 1/3 cup cherry or fig jam
    • 1/4 cup molasses
    • 1 tablespoon minced canned, stemmed chipotles in adobo sauce
    • 2 tablespoons mild paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons dried oregano
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt

    1. Place the dried beans in a 6-quart stovetop or electric pressure cooker (do not soak the beans first). Add 7 cups water. Lock the lid onto the pot and cook at high pressure for 15 minutes in a stovetop cooker or an InstantPot or for 20 minutes in any other electric pressure cooker.

    2. Set the stovetop pot off the heat or turn off an electric cooker. Allow the pressure to return to normal naturally for 10 minutes. After that time, use the quick-release mechanism to release any residual pressure. Unlock and open the pot. Drain the beans in a colander set in the sink.

    3. Melt the butter in the stovetop pressure cooker set over medium heat or in an electric pressure cooker turned to the sauté setting. Add the onion and poblano chile; cook, stirring occasionally, until softened, about 4 minutes.

    4. Stir in all the remaining ingredients plus the drained beans. Lock the lid onto the pot. Cook at low pressure in a stovetop pot or the InstantPot for 10 minutes or at high pressure in any other electric pressure cooker for 10 minutes.

    5. Use the quick-release method to reduce the pressure. Unlock and open the pot. Set the stovetop pot over medium heat or turn the electric machine to its browning or sauté setting. Bring the beans and sauce to a simmer. Cook, uncovered and stirring frequently, until the sauce has reduced and thickened around the beans, about 10 minutes. 

    Sweet and Spicy Baked Beans

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