Barbecue Beans

recipe
These saucy beans are ready in less than 40 minutes--a fraction of the time it takes to make traditional baked beans. If you'd like more of a smoky taste, use a mesquite-flavored barbecue sauce; if you prefer a milder flavor, use a regular tomato-based barbecue sauce. Check the beans for doneness after they've cooked for 6 minutes; if they're still a bit firm, simmer them (not under pressure) until tender.

Yield:

16 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 189
Caloriesfromfat 19 %
Fat 3.9 g
Satfat 1.2 g
Monofat 1.4 g
Polyfat 1 g
Protein 7.3 g
Carbohydrate 31.8 g
Fiber 6.8 g
Cholesterol 3 mg
Iron 2 mg
Sodium 311 mg
Calcium 69 mg

Ingredients

3 bacon slices
1 1/2 cups chopped onion
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
4 garlic cloves, minced
1 pound dried Great Northern beans
10 cup water, divided
1 tablespoon vegetable oil
3/4 cup barbecue sauce
1/2 cup packed dark brown sugar
1/3 cup beer
3 tablespoons maple syrup
2 tablespoons stone-ground mustard
1 teaspoon salt

Preparation

Cook bacon slices in a 6-quart pressure cooker over medium-high heat until crisp. Remove bacon from cooker; crumble and set aside. Add the onion, bell peppers, and garlic to drippings in cooker; sauté 2 minutes. Remove bell pepper mixture from cooker; set aside.

Sort and wash beans. Combine beans and 4 cups water in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat, and place cooker under cold running water. Remove lid; drain beans.

Combine beans, 6 cups water, and oil in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat, and place cooker under cold running water. Remove lid; drain beans. Return beans to cooker; add bacon, onion mixture, barbecue sauce, and remaining ingredients. Bring to a boil; reduce heat, and simmer 12 minutes or until slightly thick.

Note:

Robin Kline,

Cooking Light

May 2004
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