Ingredients
- 3 bacon slices
- 1½ cups chopped onion
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 4 garlic cloves, minced
- 1 pound dried Great Northern beans
- 10 cups water, divided
- 1 tablespoon vegetable oil
- ¾ cup barbecue sauce
- ½ cup packed dark brown sugar
- ⅓ cup beer
- 3 tablespoons maple syrup
- 2 tablespoons stone-ground mustard
- 1 teaspoon salt
Make it step by step
- Cook bacon slices in a 6-quart pressure cooker over medium-high heat until crisp.
- Remove bacon from cooker; crumble and set aside.
- Add the onion, bell peppers, and garlic to drippings in cooker; sauté 2 minutes.
- Remove bell pepper mixture from cooker; set aside.
- Sort and wash beans.
- Combine beans and 4 cups water in cooker.
- Close lid securely; bring to high pressure over high heat.
- Adjust heat to medium or level needed to maintain high pressure; cook 1 minute.
- Remove from heat, and place cooker under cold running water.
- Remove lid; drain beans.
- Combine beans, 6 cups water, and oil in cooker.
- Close lid securely; bring to high pressure over high heat.
- Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes.
- Remove from heat, and place cooker under cold running water.
- Remove lid; drain beans.
- Return beans to cooker; add bacon, onion mixture, barbecue sauce, and remaining ingredients.
- Bring to a boil; reduce heat, and simmer 12 minutes or until slightly thick.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.