Traditionally beans were slowly baked, cooked overnight in hot coals in a fire pit. Fast forward to present day, not many of us have a fire pit in our yards. Some of us don’t even have yards.
So you want beans fast, and you want them easy. Break out the pressure pot/cooker, a marvellous invention. They were invented in1679, the French physicist Denis Papin. Bet you did not know they were that old.
I used dry beans, washed and picked over, they were pre-soaked for 2 hours in boiling water.
If making half the recipe, reduce cooking by 5 minutes. Use the slow release method to open.
Always follow your user manual when using your pressure cooker.
This recipe is big egough so half can be frozen, I always like to stock up the freezer for busy days.
This recipe can be halved; it freezes well. It always tastes better the second or third day after cooking as the beans have taken up the flavours of the sauce.
You can add in some bacon or smoked hock meat with the onions.
This recipe was cooked in an 8 litre pot.
Navy beans or haricot beans
- 3 tablespoons olive oil,
- 4 large onions chopped,
- 8 cloves of chopped garlic,
- 4 teaspoons of smoked paprika,
- 4 heaped tablespoons of ketchup or tomato sauce,
- 3 tins of chopped tomatoes,
- 4 tins of Haricot beans or 3 cups of dry white navy beans washed soaked for 2 hours in boiling water
- 1 can of water (the empty tomato can)
- 2 teaspoons salt
- 1 teaspoon ground cloves
- 1 tablespoon of Worcestershire sauce
- Heat oil in pot. Add in onions and garlic and cook till soft and golden.
- Sprinkle over the paprika and ground cloves, cook for a minute. Then stir through the ketchup. Add the rest of ingredients.
- Cook for 20 minutes at full pressure. The slow release.
Recipe can be halved
Can be frozen Frozen