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Pressure-Cooker BBQ Baked Beans

I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy! —Sherrel Hendrix, Arkadelphia, Arkansas
  • Total Time
    Prep: 10 min. + soaking Cook: 35 min. + releasing
  • Makes
    12 servings

Ingredients

  • 1 package (16 ounces) dried great northern beans
  • 2 smoked ham hocks (about 1/2 pound each)
  • 2 cups water
  • 1 medium onion, chopped
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 1 cup barbecue sauce
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons hot pepper sauce, optional

Directions

  • Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  • Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to pressure cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.

Test Kitchen tips
  • Using hot sauce to flavor foods can be a smart alternative to salt, but make sure you check the nutrition labels. We recommend Tabasco sauce. It has only 26 mg of sodium per 5-7 drops.
  • Nutrition Facts
    1/2 cup: 238 calories, 1g fat (0 saturated fat), 4mg cholesterol, 347mg sodium, 48g carbohydrate (22g sugars, 8g fiber), 10g protein.

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