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.
SWEET AND SPICY BAKED BEANS (FROM A PRESSURE COOKER)
- 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.