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From: LoriM (
Subject: LoriM's version of Chili Barbequed Beans
Date: April 28, 2003 at 2:44 pm PST

I made another batch today. I *highly* recommend presoaking your beans. These came out firm AGAIN and I had to cook them AGAIN for another 15 minutes, and there is just nothing as dissatisfying as releasing that wonderful pressure only to realize you need to build it again...

LoriM's version of Lorna Sass's Chili Barbequed Beans found on page 200 of her Complete Vegetarian Kitchen cookbook

2 cups navy beans or pinto beans, presoaking recommended
2 large onions, chopped
3 (or more) cloves garlic, chopped
1/2 teaspoon thyme
2 tablespoons chili powder
2 cups water
2 carrots, sliced or 1/2 bag of baby carrots, chopped
1/3 cup of molasses
2 tablespoons mustard
1 tablespoon apple cider vinegar

I "quick-soaked" the beans by bringing them to high pressure, cooking them for 3-4 minutes and then allowing a natural pressure release. I rinsed them, then I dumped everything in the pot and cooked for 20 minutes at high pressure. Then I cooked them again for 15 minutes because the beans weren't done, and added another 1/2 cup of water for that second cooking. LOL.

I think it's delicious enough for me to keep trying to make this recipe work for me. It must be able to be taken from dry beans and all the ingredients dumped in at one time before I'm interested in making it...I just need to get the numbers right.


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