PRESSURE COOKER BAKED BEANS

Ingredients

• 3 cups dried navy beans, rinsed and drained
• 9 cups cold water
• 2 cups diced bacon
• 2 cups chopped onions
• 6 cloves garlic, finely chopped
• 1 can (28 oz/796 mL) diced tomatoes
• 3 cups water
• 1/2 cup packed dark brown sugar
• 1 tbsp chili powder
• 2 tsp dry mustard
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp salt
• 2 bay leaves

Directions

1. Place beans in a large non-reactive bowl. Pour 9 cups cold water over beans. Cover and refrigerate overnight.
2. Drain beans and set aside.
3. Sauté bacon in a 6 quart pressure cooker over medium heat until browned and crisp. Add onions and garlic; sauté until onions are softened, about 6 minutes.
4. Add soaked beans, tomatoes, 3 cups water, brown sugar, chili powder, dry mustard, coriander, cumin, paprika, salt and bay leaves; stir to combine. Cover with lid and lock it in place. Bring to high pressure over high heat.
5. Cook for 40 minutes, adjusting heat as needed to maintain high pressure.
6. Carefully remove from heat and allow steam to release naturally. This may take 15 - 20 minutes.
7. Wearing oven mitts, carefully open lid away from yourself to protect from steam. Stir baked beans. Remove and discard bay leaves.