Smoky baked beans and bacon

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.