![]() ![]() Mix well, taste and adjust by adding more molasses, salt or vinegar, according to your taste. If you prefer them more done, cook them in 5-minute increments so they don’t get overdone and mushy.Īdd dijon mustard and apple cider vinegar. Open the lid carefully and taste the beans. Mix well and make sure all the beans are submerged.Ĭlose the lid and pressure cook on high pressure for 25 minutes, then allow the cooker to naturally release pressure for 20 minutes. Add ¼ teaspoon salt, 2 bay leaves and soaked navy beans. Scrub all the browned bits off the bottom and mix them into the onion and bacon mixture. Pour the molasses mixture into the pressure cooker to deglaze the pan. ![]() Add garlic, and stir until fragrant, about 30 seconds. Add onion and freshly ground black pepper, and saute for a minute more. Add bacon and stir occasionally until the bacon bits crisp, 3-5 minutes. Whisk together molasses, maple syrup, soy sauce and 1 ¾ cup cold water in a bowl. Soaked beans should nearly double in weight. Rinse under cold tap water and drain well. ¼ teaspoon (or more to taste) kosher saltĭrain the beans in a strainer and discard the soaking water.1 tablespoon soy sauce (I prefer Tamari).¼ cup regular molasses (not blackstrap, which can make your beans bitter).6 strips of thick-cut bacon, cut into 1/4-inch strips.Please note that for best results you should soak the beans overnight before beginning. Even so, the pressure cooker is much faster than the traditional recipe and doesn’t require you to heat up your kitchen with an oven. I like to simmer the beans on the stove while I’m waiting for guests to arrive to further reduce the sauce. The sauce on these beans is less thick and sweet than Bush’s, and that’s the way I prefer it. ½ English cucumber, halved lengthwise and sliced thin crosswise.2 cups ½-inch cantaloupe or other dense melon pieces.Adapted from “The Outdoor Cook” from America’s Test Kitchen I used a green Galia melon, which made the entire salad a pleasing green hue, but a regular cantaloupe would be great, here, too. They all devoured this super simple salad, though, which can be made with any dense melon. My nearly grown children all love cucumbers, but a few of them are against a creamy cucumber salad. Melon and Cucumber Salad This cucumber melon salad is a snap to make and is a great foil to rich meat dishes. Serve immediately or refrigerate for a few hours before eating. Sprinkle with reserved peanuts, scallions, and herbs. ![]() Holding back a little of the peanuts, scallion, and herbs for garnish, add all ingredients to a large bowl and toss with half of the dressing, adding some or all of the remaining dressing to taste. Taste and adjust ingredients to your preference. You can also hand-whisk the ingredients in a bowl, but be vigorous so the chunky ingredients smooth out.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |