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    You are in: Home / Recipes / Boston Baked Beans-Pressure Cooker Recipe
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    Boston Baked Beans-Pressure Cooker

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 10, 2002

      i made this without soaking the beans first, and it took FOREVER to cook (about 3 hours), and i kept having to add water. but the end result, while slightly crunchy, was delicious! just like beans from a can. maybe i would cut down on the sugar a bit.. they were on the verge of being too sweet. also, i added cornstarch to thicken up the liquid...not sure if it was necessary.

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    • on March 18, 2008

      Maybe this will help other reviewers....I always do beans in the pressure cooker. I never soak first. Clean and wash beans, 4 cups beans for 8 cups water. start time when pressure valves starts to relieve steam drop temperature slightly and let cook 40 minutes to 1 hour. I check the beans at this point because age of beans depends on how long it takes to cook. Run pot under cold water until steam is released open and check sometimes you need to cook longer. For chili I leave the fluid for baked beans I drain and add ingredients and let simmer without lid until thickened, or pour into casserole dish and finish in the overn. I hope this helps.

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    • on October 24, 2012

      Used this recipe for a pressure cooking class and did not try it in advance. Big mistake. I had 12 students with 6 pressure cookers and in every case the sauce was wonderful and the beans were barely edible. Hard and undercooked. We removed them from the pressure cooker, added some water to them and put them in the oven for an additional hour of cooking time with no noticeable improvement. Taught me a good lesson, even though I am professionally trained, only use an untested recipe in very rare and unusual circumstances.

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    • on June 17, 2014

      I can't truly review this recipe because I haven't tried it yet, although I will. However, I have to question all the salt that is in this recipe. It's actually listed twice. I have always heard to add salt after cooking dried beans because it makes them tough and take longer to cook. That could be a reason for the issues people have reported.

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    • on March 11, 2013

      Excellent flavor and simple but I found the time is much longer. I followed the recipe exactly but had to pressure cook for about 2 hours. I lost track adding 30 minutes each time until they were correct by taste, I'll have to do again and keep track, never the less they turned out great. Perhaps next time I try this i will soak overnight and see if 45 minutes of pressure cooking works. Consistency was perfect when done.

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    • on October 17, 2009

      I just submited a recipe change that took effect recently. It will solve your soupy, overcooked beans and will make this a good recipe. You will have to tinker with the water a little for the beans you have. maybe as little as 1 3/4 cup water per cup of beans. Otherwise, this recipe tastes great and is a good baked bean recipe for a pressure cooker.

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    • on April 06, 2003

      Total waste of time. This recipe should be re-named "Boston Baked Bean SOUP" Following step 5 about "enough water to well cover beans" I ended up with soup. Now what? If I drain off the water then the brown sugar, salt, dry mustard, molasses, and ketchup all get poured out and I end up with soggy beans. I am new to pressure cooking and I was expecting a nice heave sauce with these beans not soup.

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    Nutritional Facts for Boston Baked Beans-Pressure Cooker

    Serving Size: 1 (270 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 153.7
     
    Calories from Fat 34
    22%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 815.6 mg
    33%
    Total Carbohydrate 30.8 g
    10%
    Dietary Fiber 0.5 g
    2%
    Sugars 24.4 g
    97%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    dried beans

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