Sunday, August 7, 2011
Prepared these last night for tonight's dinner, Beans, pork sausage and sautéed potatoes
Cook and drain your beans (canned is fine). I used pinto beans, and thanks to the pressure cooker they only take 25 minutes. They were cooked with a chili, garlic and bay leaf. Do not add any salt when cooking the beans, as this toughens the skin and inhibits their cooking.
For the sauce, I used 1 onion finely diced, grated garlic clove, 1 tbsp Worcestershire sauce, 3 tbsp molasses, 2 tbsp tomato sauce, bay leaves, sugar (I used palm sugar as i had no brown sugar), cayenne pepper, mustard powder, salt, pepper, and 1 tin of tomatoes.
Pass the tin of tomatoes through a sieve.
Using the pressure cooker again set on sauté (but you could easily do this on the stove), I cooked the onion and garlic till soft but not browned. Add the rest of the ingredients and cook for a minute so the flavours meld.
Add the beans and simmer for a about 5 minutes, till the sauce is reduced to the desired consistency. I put mine back on high pressure for 3 minutes.