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Cooks Essentials 99722 Manual

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bottom and on top of the chops. Set the cooker to Brown (press the Brown button and
press the
Start/Off button) and reduce the remaining braising liquid by half or add
some cornstarch and water for a quick thickening. Season the sauce to taste and drizzle
over the pork. Place the diced apples on the pork. They provide color and crunch to the
dish. Enjoy!!
Honey Baked Beans
This recipe for BBQ and picnic staple uses honey instead of the molasses of more
traditional baked beans. Just don’t leave a batch lying around or a bee or two might
bring the whole thing to their queen, bean by bean. Then they’d come for the burgers!
1 pound dried white navy beans, soaked for 6 hours
2 tablespoons vegetable oil
Water to cover beans
2 tablespoons ketchup
1
⁄4 cup honey
1
⁄2 cup light brown sugar
1
⁄2 teaspoon garlic powder
1
⁄2 teaspoon onion powder
1 cup water
Add the beans and vegetable oil to the pressure cooker and cover with water up to at
least 1
1
/2 inches above the beans. Securely lock on the pressure cooker’s lid, set the
cooker to
High (15 psi) (see pages 6-7 for instructions) and cook for 10 minutes. Quick
release the pr
essure and remove the lid. Drain the beans.
Return the beans to the pr
essure cooker, cover with ketchup, honey, brown sugar
, garlic
powder, onion powder, and 1 cup water. Stir well and securely lock on the lid, set to
High (15 psi) and cook for 3 minutes.
Let the pressure release naturally for 15 minutes before quick releasing any remaining
pressure. Remove lid and serve.
Replace the ketchup with a good BBQ sauce for beans with a bit more bang. Throw 1/4
cup of chopped raw bacon in with the beans in the beginning of the cooking process for
something even better! Add sliced hot dogs in with ketchup and other flavorings for that
“beanie” childhood favorite with a rhyming name!
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