D,btag Beans Aka Atomite Beans

"Old fashioned slow cooked baked beans. I do a batch and freeze portions in the Vac Bags for boil-n-serve. Great picnic dish almost main dish with the meatiness."
 
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Ready In:
7hrs 20mins
Ingredients:
15
Yields:
10 cups
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ingredients

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directions

  • This involves a pressure cooker.
  • If you don't have one I'm guessing 2 1/4 hrs first cooking time, covered, rather than 45 min (X3 rule). Put the beans and water in the pressure cooker 5 minutes at 15 lbs to soak, fast cool and drain (or use your favorite soaking method).
  • Cut the biggest chunks of fat off the hock and discard.
  • Score through the skin and put the hock, yellow onion, very coarsely chopped, the beans (piled around the hock), liquid smoke, and enough of the soaking liquid to barely cover.
  • NO salt or other seasonings.
  • Cook at pressure for 45 minutes.
  • Fast cool and remove the ham bones and skin, the meat will fall off the bones and the beans will be tender skinned.
  • Carefully mix in all the other ingredients.
  • Set your oven at 240°F and put in the UNCOVERED bean pot,.
  • After four hours or so add the red onion and can of black beans (I've been known to add a can of garbanzos also). Stir once.
  • Give it another couple hours until it reaches the consistency you want, then enjoy.
  • These actually freeze well, when there is any left to.

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Reviews

  1. I just got a pressure cooker and was trying to find a recipe with ingredients I had on hand to try it out. EXCELLENT for a first time pressure cooker recipe. Now I'm hooked on my pressure cooker and this recipe. Thanks so much!!!
     
  2. These beans are AWESOME!!!I was so inspired after making the first batch I went out and bought a 25lb. bag of pintos. Thanks for sharing this recipe!
     
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RECIPE SUBMITTED BY

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
 
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