This is a great recipe for pressure cooking – it cuts the cooking time significantly and you’ll have the tastiest baked beans ever. It’s fabulous spooned over jacket potatoes or as part of brunch.
Ingredients
- 250g dried haricot beans
- 2 tbsp sunflower oil
- 6 x 1cm thick, rindless smoked streaky bacon rashers, cut into lardons
- 1 large onion, finely chopped
- 2 large garlic cloves, crushed
- 3 tbsp tomato purée
- 500ml water
- 1 tbsp dark brown muscovado sugar
- 2 tbsp treacle
- 2 tsp English mustard powder
- 1 heaped tsp smoked paprika
- ½ tsp ground cumin
- 2 tsp chilli powder
Method
- 1. Rinse and soak the haricot beans in a bowl of cold water for about 8 hours or overnight.
- 2. When you’re ready to cook, heat the sunflower oil in the uncovered pressure cooker pan over a medium heat. Add the bacon, cook for a few minutes until it begins to brown, then stir in the onion and garlic. Carry on cooking for a further 4-5 minutes until softened.
- 3. Drain the beans, then add them to the pan along with the other remaining ingredients. Mix everything together well.
- 4. Secure the lid, then bring the cooker up to pressure. Once the correct pressure has been reached, lower the heat. Cook for 40 minutes.
- 5. Reduce the pressure using the quick-release method (see manufacturer’s instructions) and remove the lid. Test the beans for tenderness; the sauce should be thick enough to coat them. Season to taste, then serve with buttered slices of toasted sourdough bread.
Nutritional info
Per serving (based on 6): 263kcals, 10.9g fat (2.6g saturated), 14.2g protein, 29.9g carbs, 8.8g sugar, 1g salt
Chef's tip
CONVENTIONAL COOKING To cook the beans in a flameproof casserole or heavy-based saucepan, follow steps 1-3. Add an extra 400ml water and simmer for 2 hours, covered, on the hob over a very low heat, stirring occasionally. Add more liquid if it starts to dry out.
TO FREEZE Place in a sealable plastic container. Defrost fully before reheating until piping hot, either in the oven or on the hob. Fresh garnishes and dumplings don’t freeze well, so make or add these on the day of eating.