Nutrition per serving may change if servings are adjusted.
¾ cup ketchup
¼ cup molasses
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon salt
1 medium onion, chopped
4 slices bacon, chopped
1 pound dried navy beans, soaked overnight (see Tips)
2½ cups water
1 tablespoon cider vinegar
Combine ketchup, molasses, mustard, garlic powder and salt in a medium bowl; set aside. Cook onion and bacon using the sauté function of your multicooker (no sauté mode? See Tips), stirring occasionally, until the onion has softened, 3 to 5 minutes. Turn off the heat. Drain and rinse soaked beans; add to the multicooker. Add water and the ketchup mixture. Close and lock the lid. Cook at high pressure for 50 minutes.
Let the pressure release naturally. Stir in vinegar and serve.
Equipment: Electric pressure cooker (multicooker)
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.
Tips: Soaking the beans overnight helps them cook much faster. You can do a "quick soak" by placing them a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain and proceed with the recipe.
No sauté mode? Cook bacon and onion together in a large skillet over medium heat. Transfer the ingredients to your pressure cooker and proceed with the recipe.
173 calories;1 g fat(0 g sat); 9 g fiber; 33 g carbohydrates; 8 g protein; 125 mcg folate; 2 mg cholesterol; 9 g sugars; 6 g added sugars; 91 IU vitamin A; 2 mg vitamin C; 80 mg calcium; 2 mg iron; 297 mg sodium; 510 mg potassium
Folate (31% daily value)
Carbohydrate Servings: 2
Exchanges: 1½ starch, 1 lean protein, ½ other carbohydrate