Beans and Franks

So I made an organic version of a classic American comfort food, created entirely in a pressure cooker. I used Applegate Organics Grass-fed Beef Hot Dogs, Golden Barrel blackstrap molasses, Pederson's organic uncured applewood smoked bacon, and Kirkland Signature organic maple syrup(Costco brand). Blackstrap molasses is considered a superfood, and is often taken as a supplement. This is a far cry from canned beans and Oscar Mayer wieners. I used homemade mushroom broth for this, but you can use whatever broth you want for this recipe.

For more recipes click here

To make a quick homemade broth in a pressure cooker:

• Beef Broth: Brown 4 oz of beef bones and add 1.5 cups water. Pressure cook on high for 30 minutes.
• Chicken Broth: Add 1.5 cups water and 4 oz chicken bones(or the carcass of a whole chicken after cutting the meat off) to a pressure cooker. Cook on high for 30 minutes.
• Vegetable Broth: Brown 4 ounces of diced vegetables(slightly wilted leftover vegetables are fine) Add 1.5 cups water to a pressure cooker. Cook on high for 15 minutes.
• Mushroom Broth: Add 1.5 cups water and 1/3 cup dried mushrooms to a pressure cooker. Cook on high for 5 minutes.
This makes 1 and 1/4 cups of broth.

Ingredients:

• 1/3 cup (67g) dried navy beans
• 1 1/2 cups (360g) water(for cooking beans)
• 1 slice (14g) bacon, chopped
• 1/4 small onion (25g), finely chopped
• 1 clove garlic (3g), minced
• 1 tsp (2g) tomato powder mixed with 1 tbsp water (or 1 tbsp tomato paste)
• 1 1/4 cups (300g) broth or stock
• 2 tsp (14g) blackstrap molasses
• 2 tsp (10g) maple syrup
• 1 tsp (5g) Worcestershire sauce
• 1/4 tsp (1g) mustard
• 1/4 tsp (1g) apple cider vinegar
• 1/4 tsp smoked paprika
• 1/8 tsp salt (adjust to taste)
• 1 bay leaf
• 1 hot dog , sliced

Instructions:

• Add the navy beans and water to a pressure cooker. Cook on high pressure for 35 minutes, then let the pressure naturally release. Drain and set aside.
• Turn the pressure cooker to sauté mode. Cook the chopped bacon partially, then add the onion and garlic and cook until the bacon is fully cooked. If the bottom of the pot starts to burn, add a little broth while the bacon continues to cook.
• Add the tomato, stir, and cook for a few seconds. Add the molasses, maple syrup, Worcestershire, mustard, vinegar, smoked paprika, bay leaf, salt, and broth. Stir to deglaze the pot.
• Add the cooked beans and sliced hot dog.
• Simmer on sauté mode for 15 minutes to cook down all the broth to sauce consistency. If the beans are still not soft, add some water and continue to cook. You can also put the lid on the pressure cooker and pressure cook them for longer.