Boston baked beans
You’ll never go back to tinned baked beans once you’ve tasted this simple version.
Full of meaty ham avour and with a rich, thick sauce, the only decision you really
need to make is whether you’ll have seconds.
Serves 4–6
Preparation time 10 minutes
Pressure cooking time 20 minutes (excluding pressure building time)
Ingredients
700g bacon/ham hock
2 medium brown onions, nely chopped
⅓ cup tomato paste
⅓ cup golden syrup
2 tbsp Dijon mustard
2 tbsp balsamic vinegar
1 tbsp smoky paprika
⅔ cup vegetable stock, salt reduced
2 x 400g cans four bean mix, rinsed, drained
Thickly sliced, buttered sourdough bread or toast, to
serve
Chopped Italian at leaf parsley, to garnish
Method
1. Spray the inner pot with canola oil. Rinse ham hock and pat dry. Place the ham hock and onions into the inner pot.
Combine tomato paste, golden syrup, Dijon, balsamic vinegar, paprika and stock in a jug. Stir to combine. Pour over the
ham. Close the lid.
2. Close lid, select MEAT/POULTRY program in PRESSURE COOKING, set time for 20 minutes. Press START.
3. When cooking is complete allow to stand for 10 minutes. Turn pressure regulator to VENT to allow any remaining pressure
to release. Remove lid.
4. Remove the ham hock. Pull the meat o the bone, chop and return to the sauce.
5. Press SAUTÉ/SEAR HIGH TEMP button, set time for 5 minutes and press START, do not close the lid. Add beans and allow
to warm through. Season to taste with black pepper. Serve with buttered sourdough. Garnish with chopped fresh parsley.
Cook’s note
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
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