Smoky baked beans and bacon
- Portion size: Serves 4-6
- Takes 10 minutes to make, 50 minutes to cook, plus 8 hours (or overnight) soaking
- Difficulty: easy
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 British 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
- Rinse and soak the haricot beans in a bowl of cold water for about 8 hours or overnight.
- 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.
- Drain the beans, then add them to the pan along with the other remaining ingredients. Mix everything together well.
- Secure the lid, then bring the cooker up to pressure. Once the correct pressure has been reached, lower the heat. Cook for 40 minutes.
- 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.
Nutrition
- 263kcals Calories
- 10.9g fat (2.6g saturated) Fat
- 14.2g protein Protein
- 29.9g carbs (8.8g sugars) Carbs
- 1g salt Salt
For 6 servings
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