Pressure Cooker Navy Beans

Fissler Stove-top Pressure Cooker


For some reason, I decided to buy a bag of dry navy beans the last time  went to the grocery store.  I guess I had the idea to use my Fissler stove-top pressure cooker and was having some nostalgic feelings about my Mother cooking a “big pot of soup beans”. She usually added a big ham bone from a recently cooked ham supper. I used to complain about these meals that had no “main dish” focus…in my mind, the should have been meat. Mom would say, “If you want meat, fish that bone out of the beans. It has plenty of meat left on it!” When I objected to that, she would say, “Then make yourself a hamburger.”

I think these meals were a piece of nostalgia for Mom, too. She’s a bona fide coal miner’s daughter from Harlan County, Kentucky, born and raised during The Great Depression. Sometimes, she would make navy beans, and sometimes, it would be pinto beans; but the way she ate them was always the same: the beans has a some generous dashes of Texas Pete hot sauce. A bite of beans, a bite of onion, and a bite of good ole’ white bread. Though I’m sure beans were a cheap way to feed a lot of people in hard times, you could tell that she truly enjoyed her beans ritual.

Years later, I would try my first “real” Boston Baked Beans. Of course, I had eaten Campbell’s pork & beans; but I had never really had baked beans, from scratch. My Mother in-law was from Upstate New York and did some dishes that I didn’t get much in North Carolina. She made rare roast beef, instead of pot roast. And she made baked beans. She even had the real deal bean pot to cook then in the oven. A few years later, she would learn some German recipes. She and my Father in-law lived near Stuttgart for a couple of years, when he worked for IBM. During that time, she bought her Fissler stove-top pressure cooker…which she recently gave to me, when she found it while cleaning out a closet.

So, here we are with a pound of dried navy beans, a pressure cooker, and years worth of memories from two families. I have to admit that, while I like a bowl of navy bean soup, really prefer baked beans as a side dish, when it comes to dinner. And I still want meat. Sorry, Mom. I’m probably going to make that hamburger.

I started by soaking the dried beans in plenty of water, overnight. I started yesterday afternoon, and changed the water before I went to bed. This morning, I drained and rinsed the beans, added them to the pressure cooker pot and covered them with water. I added a few carrots, a little onion, a couple of bay leaves, a tablespoon of oil, and some salt. I have been warned not to salt beans, before cooking them, because it would make them tough. I have recently heard that it is not a problem, and that the dried beans can even be soaked in brine. I didn’t go that far, but I did salt them for cooking.

Soaked beans, water(too much), bay leaves, carrots, onion, celery, garlic clove, and salt.

Consulting some online sources, I found that navy beans should be pressure cooked for six minutes. There were also cautions about not overfilling the cooker with water…no more than halfway for items that expand, like beans or rice. The oil, by the way, is supposed to help suppress the foam during the cooking process. At this point, I have to admit that I must have overfilled with the water. I thought it was about halfway, but a couple of minutes into full pressure, the cooker started sputtering and spitting. After the six minutes, I released the pressure and tested a bean. It was obviously not nearly done, so I’m assuming that the pressure had be lost for most of the process. I carefully poured out some of the liquid (I didn’t measure how much, but the beans were still covered.). After a little clean-up and washing the cooker’s lid and seal, I repeated the cooking cycle for another five minutes. Now, they are soft and creamy. I hope they are still going to hold up to the process for transforming them into baked beans.

Cooked beans.

After cooking the navy beans, I discarded the celery, carrots, and bay leaves. The onions and garlic pretty much dissolved. To the beans and remaining liquid, I added about 2/3 cup molasses, 1/2 cup ketchup, a handful of thickly sliced onions, 1/4 tsp. black pepper, 2 Tbs. Dijon mustard, 1 Tbs. cider vinegar, and about 1/3 cup real bacon crumbles, and 1/2 cup brown sugar.  I also had a pinch of Coleman’s English dry mustard powder…I wanted to add a teaspoon, but ran out. I was going to use some kind of smoked or salted pork product, but didn’t have any; so I substituted the bacon crumbles. One last missing ingredient is Worcestershire sauce. I thought I had some, but I’m out. Wanted a couple of tablespoons. So, I mixed all of the ingredients thoroughly and poured everything into a deep, round souffle/casserole dish.

Ready to be covered and baked.

Now it turns out that we may not be at home all afternoon/evening, so I’m popping this into the refrigerator, for now. If I make it by the store, I’ll grab some Worcestershire sauce and Coleman’s English dry mustard. Otherwise, I’ll go with it like it is.

Game show countdown music….

Okay, so I never made it to the store for the additional ingredients, and I forgot to add the brown sugar. Ugh. But honestly, my blood sugar probably benefitted from that omission. I went ahead and baked the beans for an hour at 350°F, covered with foil. Then I stirred them and baked them another hour at 275°F, uncovered. They did not turn extremely dark, like some Boston baked beans that I’ve seen. With the omissions, they probably don’t qualify; however, they were tasty anyway! Generally,  I’m happy with the learning process, the lessons learned, and the results. I’ll definitely  give it another try, soon!



Cheddar and Garlic Biscuits…MMM!

I have used the following recipe with great success and it’s very simple. I highly recommend it and give credit where credit is due. Please note the copyright included below and do not copy, forward, or print any of the contents without it!

>>>Recipe: Classic 3-Ingredient Southern Buttermilk Biscuits

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 12 min | Yield: About 6 to 12 biscuits


  • 2 cups of cold soft, winter wheat, self-rising Southern flour (like White Lily brand)
  • 1/4 cup very cold butter, shortening or lard
  • 3/4 cup cold real buttermilk


Preheat oven to 500 degrees F. Coat a 10 inch cast iron skillet with additional shortening or oil and place into the oven for 5 minutes. Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly. Add buttermilk and use a fork to mix very lightly. Dough will be very shaggy.

Put a bit of additional flour on the countertop and scoop dough out. Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Do not overhandle the dough. Take the short sides of the rectangle and fold them in toward the middle, turn the dough, gently press down into a rectangle again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch. This folding creates flaky layers in the biscuits.

Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits. Transfer biscuits to the prepared skillet or baking pan and bake at 500 degrees F for 10 to 12 minutes, or until golden brown on top and cooked through.

Cook’s Notes: This recipe uses self-rising, Southern soft wheat flour. Do not use regular all purpose flour.

To Freeze: Prepare as above, except set down parchment on or butter a baking sheet that will fit in your freezer. Once you’ve cut out the biscuits lay them out on the pan, freeze until they are set and then transfer to a freezer bag. To bake, reduce oven temp to 375 degrees F, and bake until browned and cooked through, about 25 minutes more or less, checking at 22.

Herbed Biscuit Variation: Add up to 1 tablespoon of fresh, chopped herbs. Good choices include sage, chives, parsley, dill, thyme, or a combination. Reduce to about 2 teaspoons max if using dried herbs. Make biscuits a smaller tea size for a potluck, church supper or a party and fill with Chutney Chicken Salad.

Source: http://deepsouthdish.com<<<          http://www.deepsouthdish.com/2008/10/perfect-buttermilk-biscuits.html#axzz3hsC3wqoy

Mmmm...cheesy deliciousness!

Mmmm…cheesy deliciousness!

Now, my variation is to add a scant half teaspoon of garlic powder and a half cup of fine shredded sharp cheddar cheese to the flour and mix well, AFTER cutting in the butter and BEFORE adding the buttermilk. (You could add some parsley or chives, but my kids would refuse them if they had green specks, so I didn’t.)

In the oven.

In the oven.

And I brush the biscuits with melted garlic butter when they come out of the oven.

Done! Garlic buttered!

Done! Garlic buttered!

Great to go with dinner! Enjoy!

Oh YEAH, Babe!

Oh YEAH, Babe!


Relax…and Throw Together a Pot of Chili!


In colder weather, we still have some things we need to do outdoors. Some activities more fun than others. From shoveling snow to picking out a Christmas Tree to taking the dog for a walk; whatever takes you out into the cold, something hot to eat warms the mood as well as the bones. It helps if the meal is an easy “do ahead” that you can have ready as soon as you walk back in the door. Chili is also versatile and easily adaptable to individual tastes. You can add green chilis, crushed red pepper, various toppings, serve it over macaroni or rice. The possibilities are practically endless! So, relax…and throw together some chili! Enjoy!

Relax …and Throw Together Some Chili


Some of the ingredients.

Some of the ingredients.

1-1/2 to 2 lbs Ground Beef

2 T Chili Powder

1 T  Ground Cumin

1 T  Garlic Powder

¼ t  Cayenne Powder

1 T  Corn Masa (optional)*

1 medium Onion, diced

½ bottle Beer (Whatever can we do with the other half?)

1 can  Tomato Sauce

1 can  Diced Tomatoes, fire roasted if you have them

2 cans  Black Beans, do not drain (or Kidney beans)

Optional: 1 lb macaroni, cooked

Garnishes: Sour Cream, Shredded Cheddar Cheese, Saltine Crackers, Raw Diced Onions and/or Tomatoes, Cilantro, Sliced Pickled or Fresh Jalapenos, Hot Sauce….be creative! (I like Parmesan Cheese…I Know…I’m strange that way.)



In a large saucepan, over high heat, brown the ground beef.

Beef and onions

Beef and onions

Drain most of the fat and reduce heat to medium, add the diced onion and cook for a couple of minutes, stirring frequently. Mix in the spices (and Masa, if using) and continue stirring over heat until the spices are fragrant, about a minute or two.

Browned ground beef with spices

Browned ground beef with spices

Deglaze the pan with the beer.

Beer...oh, and tomatoes.

Beer…oh, and tomatoes.

Add the tomato sauce, diced tomatoes and black beans. Stir to combine.

Simmering chili!

Simmering chili!

Simmer for twenty minutes and serve hot. Alternately, you could transfer to a crock pot set on “LOW” and serve at your convenience. Enjoy!

*Masa is a corn-meal like product found in Mexican food sections of the grocery store. It will impart a little tortilla-like flavor. You don’t have to use it or you can substitute corn meal.