Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Baked Beans


Posts : 26747
Thanked : 1364
Join date : 2013-01-12

Baked Beans

Post by Lobo on Sun Jan 17, 2016 9:39 pm

Baked Beans

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 150 minutes
Servings: 8
Smooth and reddish-brown in color, pink beans are similar to pinto beans but are smaller and rounder. This recipe calls for an electric pressure cooker to shorten the cooking time. Serve the baked beans alongside our Kentucky Bourbon Skirt Steak.

  • 88


  • 2 cups dried pink beans
  • 8 cups water
  • 1 tsp. salt, plus more, to taste
  • 1 Tbs. olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup firmly packed light brown sugar
  • 2 Tbs. dark molasses
  • 2 tsp. dry mustard
  • 1/4 cup brown mustard
  • 2 Tbs. apple cider vinegar
  • Freshly ground pepper, to taste
  • 1/2 lb. bacon, cooked until crispy and chopped
      into 1/2-inch pieces

Related Recipes


Pick over the beans and discard any misshapen beans and stones. Rinse the beans and drain.

In an electric pressure cooker, combine the beans, water and the 1 tsp. salt. Cover and cook on high for 50 minutes according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. Transfer the beans and their liquid to a large bowl. Set aside.

In a Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the brown sugar, molasses, dry mustard, brown mustard, vinegar, salt and pepper and stir until the brown sugar has dissolved. Stir in the bacon.

Strain the cooked beans into another large bowl, reserving the cooking liquid. Add the beans to the onion mixture and stir to combine. Slowly stir in 2 to 2 1/2 cups of the reserved liquid. Set the Dutch oven over low heat, cover and simmer, stirring occasionally, for 1 hour. Partially uncover the beans and continue simmering, stirring occasionally, until the liquid has thickened, about 30 minutes more; do not allow the liquid to evaporate completely. Serve immediately. Serves 8.
Williams-Sonoma Kitchen.

    Current date/time is Fri Nov 24, 2017 3:24 am