Sweet and Spicy Beans

Instapots are all the rage, but I still haven’t made the move. I continue to use my stove top pressure cooker to make quick work of long cooking foods. Some day I’ll get an Instapot, but for now I’m cooking some Sweet and Spicy Beans old school. These beans are perfect for a cold winter’s night dinner, served with a little rice and a green salad.
 
The night before, cover 1-pound pinto beans with water and soak overnight. When ready to make the dish, drain the beans.

Put ½ pound sausage (I use mild pork, but you can certainly use medium or hot for additional spice) and ½ pound ground beef in the bottom of a pressure cooker. Drop in some chopped onion and cook until meat is browned, and onions are tender. For a vegetarian version, omit the meat and saute the onion in your favorite oil.

Add 3 cups water and 28 oz canned tomatoes (I used home canned tomatoes from the garden) to the meat mixture. Next add the sweet – ¼ cup molasses

And ¼ cup brown sugar

Now comes the spice – paprika, chili powder, salt, and dry mustard.

Don’t forget to add the drained soaked beans.

Give the mixture a stir. Close the cover to the pressure cooker securely, place the pressure regulator on the vent pipe and cook for 20-25 minutes at 15 pounds pressure. 

Let the pressure drop on its own, then remove the lid.

Serve with rice. Add a green salad for a complete meal.

Sweet and Spicy Beans
 
1 pound dried pinto beans (water for soaking)
½ pound pork sausage
½ pound ground beef
1 medium onion, chopped
3 cups water
28 oz canned tomatoes (I prefer whole, but diced works as well)
¼ cup molasses
¼ cup packed brown sugar
2 Tbs paprika
1 Tbs chili powder
1 t salt
1 t dry mustard
 
Soak beans overnight. Place beans in a large pot or bowl and cover with water. Crumble sausage and ground beef in bottom of a 6-quart pressure cooker. Add chopped onion. Cook over medium heat until meat is browned and onions are tender. Drain fat if desired. Add 2 cups water and canned tomatoes to meat mixture. Stir in molasses, brown sugar, and spices. Drain soaked beans and add to mixture. Close cover on pressure cooker securely. Place pressure regulator on vent pipe. Cook for 20-25 minutes at 15 pounds pressure (the pressure regulator rocks slowly.) Turn heat off; let pressure drop naturally. Carefully remove cover.
 
Recipe adapted from 1998 Presto Pressure Cooker Cookbook