They make a satisfying main dish when accompanied by Boston brown bread, or a perfect side dish for burgers, sausages, or ham.
SERVES 6 TO 8
INGREDIENTS:
- 8 bacon strips, cut into 1/2-inch dice
- 1 large sweet onion, such as Vidalia, finely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon ground ginger
- 2 cups small white beans, presoaked
- 3 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 1 tablespoon canola oil
- One 14 1/2-ounce can tomato sauce
- 1/2 cup molasses
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 cup ketchup
- 2 tablespoons Dijon mustard
INSTRUCTIONS:
- Fry the bacon in the pressure cooker over medium-high heat until crisp. Remove all but 2 tablespoons of the fat from the pot. Add the onion, thyme, and ginger and sauté for 2 to 3 minutes, or until the onion begins to soften. Add the beans and stock, stirring to combine. Drizzle with the oil. Lock the lid in place and cook at high pressure for 20 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the beans and add the tomato sauce, molasses, sugar, Worcestershire sauce, ketchup, and mustard. Simmer on the stovetop without pressure for 20 minutes. You can serve the beans immediately or let cool, cover, and refrigerate for up to 3 days.
