BBQ Pork and Beans area cookout staple. Learn to make them quickly and effortlessly in a pressure cooker without presoaking the beans.
My family may love homemade beans, but I dread making them because I frequently forget to soak them the night before. Luckily, modern pressure cookers cook dry beans in a fraction of the time.
Ingredients for BBQ Pork and Beans
Pork and beans are traditionally made with navy beans, but you could use cannellini (white kidney beans) or pink beans.
Canned pork and beans use pork fat for flavoring, which mostly melts away in cooking. You can use salt pork, ham or bacon fat. If you want yours meatier you can use bacon, ham hocks or shanks or a ham bone like I did.
For the BBQ seasoning I used this rub recipe which I usually keep on hand. You could just as easily use a packet of premade rub seasoning. I promise not to tell.
You will also need some tomato sauce (low sodium recommended if you use salt pork, ham or bacon) and a little onion and molasses for flavor.
I've joined with some of my favorite bloggers for Barbecue week: a week of sharing barbecue, grilling, and cookout recipes for you to enjoy year round.
Wednesday #BBQWeek Recipes
Appetizers and Drinks
- Bacon Ranch Pasta Salad by Daily Dish Recipes
- Cheddar Bacon Ranch Corn by Making Miracles
- Cowboy Beans by Devour Dinner
- Creamy Coleslaw Recipe by SueBee Homemaker
- Grilled French Fries by Palatable Pastime
- Memphis-Style Coleslaw by House of Nash Eats
- Slow Cooker Baked Beans by Karen's Kitchen Stories
- Slow Cooker BBQ Green Beans with Bacon by Blogghetti
- Sweet and Spicy BBQ Chicken Macaroni Salad by Hezzi-D's Books and Cooks
- Bacon and Cheddar Smash Burgers by Family Around the Table
- Easy Smoked Ribs by A Kitchen Hoor's Adventures
- Greek Chicken Pita Sandwich by A Day in the Life on the Farm
- The Best Grilled BBQ Chicken Breasts by Cheese Curd In Paradise
- Grilled Banana Bread with Vanilla Ice Cream and Homemade Caramel Sauce by Our Good Life
- Magic Chocolate Walnut Fudge by The Spiffy Cookie
- Old Fashioned Whoopie Pies by Jolene's Recipe Journal
- 1 ham bone (preferably with some fat and ham still on it)
- 1 tablespoon olive oil, canola oil, etc. (optional)
- ½ cup onion (chopped)
- 4 cups water
- 8 ounce can low sodium tomato sauce
- 1 pound dry navy beans
- ¼ cup barbecue rub seasoning (see note)
- ¼ cup molasses
- Cut off an inch or more piece of ham fat and chop into smaller pieces. Heat in the pressure cooker and melt for a few minutes (medium heat for stove top cookers; sauté for electric models)(If your ham bone doesn't have any fat left use olive or other cooking oil.)
- Add onions and cook until translucent, 3-4 minutes.
- Add water and scrape the bottom of the pan. Add remaining ingredients, stir. Close lid.
- Cook on high pressure for 30 minutes (dry beans) or 10 minutes (pre soaked beans).
- Let pressure release naturally for 10 minutes then manually release remaining pressure.
- Remove ham bone and cut off remaining meat. Chop or shred meat and add back to the beans. Stir and serve.