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32
ORANGE BAKED BEANS
2 cups navy beans 2 tablespoons sherry or vinegar
1
⁄
4
pound bacon, diced 2 teaspoons salt
1 cup orange juice
1
⁄
2
teaspoon dry mustard
1
⁄
2
cup catsup
1
⁄
4
teaspoon ginger
2 tablespoons molasses Water
Soak beans following the directions “How to Soak Dry Beans and Peas for Pressure Cooking” on
page 31. Drain. Turn heat selector to medium and fry bacon. Remove excess drippings. Add beans,
orange juice, catsup, molasses, sherry, salt, mustard, ginger, and enough water to well cover beans.
Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES WITH A VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let
pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
353 Calories, 5 g Fat, 7 mg Cholesterol
DRY BEAN AND PEA TIMETABLE
Soak beans and peas according to directions on page 31 and drain. Use only the following dry beans and peas in your pressure
cooker. Place in cooker and add enough water to well cover beans or peas. Close cover securely. Place pressure regulator on vent
pipe and cook according to the following timetable. LET PRESSURE DROP OF ITS OWN ACCORD.
FOR DRY BEANS AND PEAS,
DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
COOKING TIME
BEANS AND PEAS (MINUTES)
Black Beans 15-20
Black-Eyed Peas 20
Great Northern Beans 30
Kidney Beans 25
Lentils 20
Lima Beans 25
COOKING TIME
BEANS AND PEAS (MINUTES)
Navy Beans 30
Pink Beans 30
Pinto Beans 25
Whole Green Peas 5
Whole Yellow Peas 5