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Ingredients
- 200 g Navy beans, dry
- 360 g
- Water
- 80 g
- Tomato paste
- 40 g
- Molasses
- 40 g
- Brown sugar
- 16 g
- Salt
- 16 g
- Garlic, clove
- 12 g
- Worcestershire sauce, Lea and Perrins®
- 8 g
- Mustard powder, Colman’s®
- 5 g
- Baking soda
- 1 g
- Black pepper, course ground
- 200 g
- Sweet onion, medium dice
- 240 g
- Bacon, 1.5 cm cubes
- 32 g
- Apple cider vinegar, Bragg®
Preparation
Step 1
Pressure cook for 30 Minutes