Ingredients
- 450g white beans, (lima / cannellini)
- 200 - 400ml tomato puree
- 2 - 3 Tbsp brown sugar
- 1-2 tsp mustard powder, or 1Tbsp mustard of choice
- 1 Tbsp vinegar of choice (white / apple cider/ mature kombucha)
- 1-2 tsp iodised salt
- water to total 4-6 cups total liquid
Optional
- 1 Tbsp oil of choice (for viscosity, & Omega-3)
Instructions
- You can cook these from dry beans, but if you have already soaked them by mistake or for another recipe then use 4 cups instead of 5 or 6...
- Make good choices. you will need sugar, mustard, vinegar salt and tomatoes to flavour these beans, but it really depends on your palate, personal preferences and what you have on hand.
- Add all ingredients to a pressure cooker and cook for 25 minutes.
- After 25 minutes assess beans for 'done-ness' and the sauce for consistency. I usually use dry cannellini beans, 5 cups of water and end up cooking them twice.
Notes
- If you have chosen to soak and then forgotten about your beans... Try 3 cups total liquid... Assuming your pressure cooker turned out beans that were too soupy when following the directions. Consider that the starch from the beans will continue to thicken slightly as it cools.
- I understand this is a variable recipe, but I love my beans, and I am fully aware not everyone loves them the same way.
- For out of the can style beans - dry cannellini or navy beans, 200ml puree (half a can diced, blended, or fresh fruits), 2 Tbsp brown sugar, 1 tsp mustard powder or 1 Tbsp mild mustard (american or dijon), 1 Tbsp white vinegar, 2 tsp iodised salt, 4-5 cups total liquid.
- For richer beans - lima or mixed white beans, 400ml tomato puree, 2 Tbsp brown sugar, 2 tsp mustard powder or 1 Tbsp dijon or english mustard, 1 Tbsp apple cider vinegar, 1-2 tsp iodised salt and 4-5 cups total liquid.
- You could add onions and garlic, but i have family that omit both, so I don't bother.