My neighbor turned 50, and threw a big neighborhood party, so I made homemade barbecue beans. Being able to quickly make dried beans is one of the reasons I wanted a pressure cooker!
To start, I soaked my beans in 8 cups of hot water with 1 tablespoon of salt. This helps flavor the beans and helps create a good creamy finished texture. Soak for at least 2 hours, up to 8. The beans should double in size.
After the soaking, drain and rinse the beans.
Add them to the pressure cooker with enough water to cover by 2 inches.
Close the lid, with the valve set to sealing, and cook on high pressure for 20 minutes.
Turn the machine off and let the pressure release naturally for 20 minutes, then turn the valve to release the remaining pressure. Drain the beans.
While the beans cook, chop an onion.
Mince a clove of garlic.
Chop 5 slices of bacon.
Next, make the sauce. Mix together 1 cup ketchup, 1/3 cup molasses, 1 tablespoon brown sugar, 3 tablespoons cider vinegar, 3 tablespoons dijon mustard, and 1/2 teaspoon each salt and pepper.
Heat the bacon in dutch oven over medium high heat, until the fat begins to render.
Add the onion and continue to cook until the onion is softened and the bacon is crisp.
Add 1 tablespoon chili powder and the garlic and cook 30 seconds.
Add 2 cups of water and scrape any stuck bits up off the bottom of the pot.
Add the sauce and bring to a simmer.
Add the beans and simmer 10 to 15 minutes to thicken. Serve.