My mother has been extolling the virtues of her Pressure Cooker ever since she bought it a year ago. Even my father has gotten in on the act echoing every positive point she has made. In a reversal of roles, I listened to them talking about it and smiled and nodded perhaps a little condescendingly and thought how wonderful it was that they got themselves a new toy and never thought much about cooking with it myself. Until Winter hit and it was all about stews and soups. And because I was trying to conserve electricity and make all of these wonderful things in less time, I started to look at the Pressure Cooker in an entirely different light.
I had meant to make baked beans for a while now ever since reading about them on Vogue forum and seeing how some of my very own readers like romaverona had had success with them. I ended up stitching together a few recipes based on what I read and making my own version of baked beans or as it turns out, a simple version of cassoulet. I love cooking with ham hocks as the flavour is wonderful and it’s an inexpensive way to add flavour and meat and the gelatine in them gives the stew or soup a thicker texture. They’re also easily found at the supermarket with a 1kg one being about $4.
The Ham Hock: hmmm looks a little like…
Make no mistake though, these are nothing like the tinned baked beans on supermarket shelves. This is rich as rich can be and as I mentioned before like a simple cassoulet. I remember the first time I had cassoulet at Sel et Poivre. It wasn’t on the menu and yet I saw a table of French being served up huge bowls of this so I asked the waiter as I liked the idea of eating something that was off the menu. They had some left so I tried it and loved it and have always thought in the back of my mind to make it one day. And today when I tasted it I was struck at how similar it was to a cassoulet – albeit a simpler one without the sausages (although you could certainly add a couple of good quality sausages to the mix). The molasses lends it a dark, mysterious caramel flavour and the bacon and ham hock give it a beautiful smokiness. It is very rich though so serving it with some warm buttered bread is quite necessary to counter the absolute richness of the sauce.
But back to the Pressure Cooker. Obviously the biggest advantage is saving time and therefore electricity as they cook in about a quarter of the time. You can also cook your dinner earlier in the day, turn it off, leave the lid closed and when you come home, your dinner will be ready with just a little heating up. This recipe is particularly easy and involves throwing everything into the cooker and then turning it on.
Being a Pressure Cooker virgin I thought I ought to look it up as I know that if you don’t, you could end up sans eyebrows, with food all over your kitchen. These tips are crucial and the most obvious one is to read the manual. In addition to this:
- Don’t move the pressure cooker around when it is cooking
- Ensure that all of the steam is released before removing the lid
- Ensure that the seal i.e. the item most likely to wear out, is in good condition and placed properly around the lid
- The pressure cooker always needs some liquid in order to cook properly
- Never fill it more than 2/3rds full (keep this in mind when purchasing one)
Of course if you don’t have a pressure cooker you could do this in a slow cooker (the opposite process but with its own merits) or in a foil covered baking tray in the oven.
So tell me Dear Reader, have you ever had one of those special dishes that wasn’t on the menu? Did you like it?
Pressure Cooking 101: Kick Ass Beans
An original recipe by Not Quite Nigella
- 1 ham hock (approximately 1 kg/2 pounds)
- 1 clove garlic, chopped
- 1 large onion, chopped
- 2 rashers middle bacon, chopped
- 1/2 cup molasses (or if you can’t find this, try dark muscovado or dark brown sugar)
- 140g/5ozs tin tomato paste
- 3 cups stock (I’ve found any kind will do)
- 1/4 cup Worcestershire sauce
- Tabasco sauce to taste
- 2 cups dried beans soaked overnight (whatever beans you prefer) or 3x 440g tins of beans
- Bread and butter to serve
Nothing in the small round hole: crucial!
1. Ensure that the pressure cooker is clean and that there is nothing, including dried food particles, in the hole.
Opening the Pressure Cooker by depressing the button
2. Add all ingredients ensuring that the pressure cooker is not filled over 2/3rds full. Turn the pressure cooker valve to the setting (I used setting 2) and place on stove and turn heat up to high and then when steam starts coming out, turn down to medium and cook for 45 minutes. If you are using tinned beans, as they are already cooked, add them in at the end once the 45 minutes is up and you have released the steam. You can cook them in the lidless cooker for about 10 minutes to help them absorb the flavour.
Chef’s treat: the bones
Steam valve to release steam once it’s cooked. Don’t open the cooker until all the steam has been released!
3. When the time is up, switch valve on to release all of the steam. It takes about 5 minutes but I like to leave it for 15 minutes as I like my eyebrows and don’t want them blown off 
. Enjoy!
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38 Comments | Add your own
Pressure cookers are used a lot in Indian home cooking – lentils (daal), kidney beans (rajmah), chick peas (channa), black-eyed beans (lobia) – all easily made within half an hour or so using a pressure cooker. Great tool!
I have a friend who extolls the virtues of her pressure cooker, but I am still a little scared of them. Your beans look delicious. Never had anything not on the menu.
I am still enjoying that batch of slow cooker baked beans now
They are great with chopped spring onions on top. My canned baked beans are sitting neglected in the pantry… This winter weather is perfect for beans.
LOL at the ham hock looking like a……
Oh and I always love the flesh off the bone meat… so tender and tasty!
I too have become a convert of the the pressure cooker. The inspiration for acquiring one came when I decided to make some of the recipes I had picked up while trekking in Nepal. So after some minimal research I was the proud of owner of a shiny hissing producer of goodness. (I think a small part of the attraction is the idea of having a steam train in my kitchen … but i digress).
As the days have gotten colder, I have been producing a weekly pot of soup that then serves as lunch for the week. Typically it is a vegetable, legumes and grain affair, the Mckenzies italian soup mix being the current preferred solution.
One tip I have found is that if you put the roughly cut vegetables in first, then add some stock, and finally add the rinsed soup mix, it stops the grains/legumes from sticking to the bottom of the pot and potentially burning.
Am really looking forward to trying the beans recipe. I see the reference to Tabasco in there, and I wonder if you have tried Franks Hot Sauce? I started using it after having it recommended to me and find that it has more flavour than tabasco.
Looks so delicious! I have never cooked with a pressure cooker but if the results look as good as your beans every time I might have to invest in one.
My Mum is like yours and is in love with her pressure cooker (and her crock pot too) but I’ve never tried using one before. HAHA at the ham *ahem* hock…nearly had a Freudian typo slip there! That looks wonderfully rich and hearty!
Looks delicious! And my parents are like that with the crockpot and pressure cooker too. I love using smoked ham hocks – gives what you’re cooking a whole new dimension. There have been so many bean and ham/pork soups and stews at my house I think there might be a minor revolt against it soon.
Wow Lorraine, this cassoulet certainly sounds and looks “stick to your ribs good.” Heh, with a couple of great friends and that crusty bread,I certainly would not mind enjoying this dish with all of us mopping up those beans from the same bowl.Winter is over here but this could also make for great summer camp food…..and this we will be doing on the 4th of July. Thanks for those pressure cooker tips….I do not own one yet!
Wow! This is one wholesome, satisfying, filling dish. The leftovers must taste even better!
I can’t imagine my life without my pressure cooker… You know you can make dulce de leche in 20 minutes with it?
Oh that looks amazing!
I’ve wanted one of these forever, but just don’t know what type to get so i’ve put it off. I often make the vegetarian version of this dish, it’s husbands favourite cool weather food, I love to add chick peas too.
Omg. I want a pressure cooker now! This sounds great, I wouldn’t mind some right now
I use a pressure cooker a lot – it’s so much easier than cooking stuff for hours… exploding pressure cookers are pretty much a myth:
e.g.
http://www.kitchencountereconomics.com/2009/06/01/the-exploding-pressure-canner-and-other-kitchen-myths/
Would help if people stopped spreading the myths about pressure cookers.
This is my first addition to ANY blog ANYWHERE! This is a real month of firsts! I too was always frightened of the awaiting explosion from the “steam train” on a stove. However I love all things food and good ‘ol ALDI supermarket was selling them last month for $79 and I just had to get one. Admitedly, because of my timidity of the damn thing, it sat on the kitchen bench, still in its box for a week! However, armed with a glass of wine and an instuction book, I took that bull by its horns and made the best Rendang I had ever made in just 45mins. I have now used it at least 2 times a week. As for something not on the menu….our family would join the restaurant owners chinese family in this tiny back alley after closing time somewhere around 11pm(thats when my dad would come home from the late shift at the radio station) and just have what they had. Back in the early 70’s that was a wonderful experience! NOTHING we ate was on the “english” menu! My 2 year old brother even started picking up the language! viva la food!!!!
I bought the pressure cooker cookbook by Margaret Fulton’s daughter … but I don’t have a pressure cooker! I looked at some but they all seem to be $200+! I’m thinking it’ll need to go on the Christmas list …. Do you have an electric or a stove top one?
Ooo..that looks delicious! I’ve always been too scared to use the pressure cooker although I remember my mum had one: a real 70s looking one too, it was red or orange with these huge tan coloured flowers on the outside, and a glass lid…hmm…do they make pressure cookers like that or am I thinking of something else?
Love the pic of the bone too… ;P
That looks beautiful – rich filling food for cold weather. My mum had an old red pressure cooker that she made potatoes in almost every night. When it finally died she had to get a modern stainless one, and somehow it never filled the gap.
This reminds me of fabada, a Spanish-inspired bean dish that serves as everyone’s favorite comfort food at our house. Ham hocks, beans, and a whole pork leg hacked into chunks and are pressure-cooked in a rich tomato sauce till unctuously good. *sigh* Your post just made me crave for some all of a sudden…
MMMMM..that bean casssqoulet looks so inviting to me!! I have worked with a pressure cooking before too, for my soups & for when I am making red cabbage!!
I think that it is so easy to use & it is so handy!
Hmm…love the look of the beans, but, have to say, looking at the other shot, it might be a while before I can bring myself to buy a ham hock again. Eeeewww!
Pressure cookers are rather mind boggling to me, but Pascal know how to use them as his mother uses her once a week, for more than she has been married. I can get him to use it
haha, snap! Beans and pork products seems such a nice way to see out the winter, I’d love to learn how to use a pressure cooker but it’s so scary!
Wohoo oh yeah pressure cooker rocks! and the dish looks hearty yummy!
My mum is in love with it so much that she actually brought me one the last time she visited me(!)
I think pressure cooker is really great and cut down lot of time, but didn’t you find it to be a bit too ‘try and see’ when you are cooking certain ingredients that are not listed in pressure cooker recipe book etc? (I was trying to cook lotus root before..)
Another fantastic receipe – it tastes very good and its not finished cooking yet. I don’t have a pressure cooker so instead I put it in my slow cooker and it’ll be tea tomorrow night. Everyone is doing taste tests and telling me how good it is. It is a good thing it makes a very large amount otherwise the repeated taste testers offenders in my family would have eaten it all before it can be served up. I have to admit – I’m guilty too. The fact that it is so easy on the food budget really helps.
thank you
hello, mr ham hock! so many people simply don’t understand the virtues of flavoring dishes with mr hock, and i love that you’ve used it here. i have no doubt that those are some stellar beans.
We’ve had 2 pressure cookers. The first one we disposed of after it was used with the lid just sitting on, not intending to build up any pressure, but somehow it was bumped and got lightly locked. Some time later , the lid put a hole in the ceiling when the small lip of the bayonet couldn’t withstand the pressure. Ever since then, they only get used as an open pot or a pressure cooker. We use ours most for doing corned beef. 20 minutes at pressure, release the pressure and add the vegies. Then another 15 minutes at pressure. Great because there is little prep time and it can be done when you get home from work with little time to prepare a nice warm hearty winter dinner.
PS: the hole is still in the kitchen ceiling as a reminder.
The beans look superb! I don’t have a pressure cooker and never cooked with one. I will have to look into getting one.
I think pressure cooking is making a comeback! Like you say, it’s a fantastic way to get hearty dishes done quickly and save electricity!
This simplified cassoulet seems like the perfect dish for winter, I’m bookmarking it and will come back to it when the weather turns again
I have been seeing & hearing a cooker ever since i was born.. India is a bean eating country & i don’t think anyone in our parents generation bought canned one. i could not live without a pressure cooker. my lentils & beans get cooked in few minutes time rather than wasting energy & having them simmer for hours on the stove.
I’ve always been scared of pressure cookers as my Dear Mum regularly had food over the kitchen ceiling after putting it on the stove but then walking away to do something else !! Your beans look delish and will certainly try your recipe. I also do something similar but with chorizzo ( spanish style)
Hi karan-They’d be so useful I’d imagine especially with all of those pulses!
Hi Cakelaw-I was, until greed and curiosity got the better of me
Hi romaverona-Yes it lasts for ages doesn’t it! Yes you just couldn’t go back to regular baked beans
Hi trisha-Hehe I was a bit
when I opened it up! 
Yes off the bone is just wonderful 
Hi Gordon-Ahh yes they use them a lot in the mountains from what I’ve read. Hehe yes it does sound like a steam train!
Ahh good tip! Thanks for that! 
I haven’t tried that. I don’t think I’ve ever seen that here. Do you know if it’s available here? 
Hi Meg-Thanks! I think it’s a great investment, especially in winter. And with the GFC, cutting down on electricity is a good idea
Hi Steph-Haha such a mum thing!
I LOL at your comment about your Freudian slip! 
Hi Forager-Thankyou! It must be a parent thing
Yes it does-it’s so much richer 
Oh they’re crazy if they do!
Hi Nazarina-Thanks so much
Yes it’s the kind of dish to bring friends round I think! Sounds like a great idea! 
You’re welcome.
Hi Sophia-It was!
I could only eat so much so it was a diet without being one 
The flavour intensifies as time goes on so it’s great 
Hi Paula-Oh wow, I didn’t! That’s brilliant
they should put that on the box 
Hi Tiffany-It was great and so comforting and nourishing. I’ve only tried my mum’s and it’s pretty good although perhaps look for one with two release valvves for safety? Yum, chickpeas!
Hi Betty-they’re so good. I don’t want to give it back
Hi pourlean-Well knowing people that have pressure cookers that have exploded I know it’s definitely not a myth. I think that’s irresponsible if you tell people that it can’t happen. Even that article you linked to discusses that things can get caught in the vent and the seals can deteriorate so safety precautions are needed. It’s not spreading myths at all.
Hi canobie-hehe cool!
Oh wow, that is very cheap! Good on you and glad to hear that you get so much use out of it 
What a wonderful memory and a great way that shows how food can really make friends 
Hi SydneyGal-Hehe are you planning to buy one? Canobie above mentioned one at Aldi for $79. Perhaps they’ll sell another one with us being in Winter. This is a stove top one
Hi shaz-Thankyou! Oh that sounds so fabulously retro!
I don’t know if they made them with glass lids as I’ve only seen the metal ones but you never knwo! Hehe the bone is always the chef’s treat 
Hi Arwen-Thanks so much
Yes it’s just right for now! The retro red one sounds divine in design.
Hi Midge-Oh wow, a whole pork leg? Sounds great! Oh how I’d love to try that!
Hi Sophie-Thankyou! I can’t believe how many good things can be made in one!
Hi caro-Haha I know! Quite arresting a sight isn’t it!
Hi ArtemisIII-Ahh good idea!
Hi Moya-Haha snap indeed!
It’s okay if you just do the safety checks 
Hi Yas-They do don’t they!
OH wow, really? Aren’t mums funny in their pressure cooking love 
Yes I think so, especially since you can’t really open it up during it.
Hi Judy-Thankyou! Oh that’s so wonderful that you’re cooking it! I wonder if you need to add more water with a slow cooker. I don’t have much experience with slow cookers but does the water evaporate quicker? Thanks so much for letting us know and yes great how cheap and easy it is
Hi grace-Haha it’s definitely a Mr!
Why thankyou Miss Grace! 
Hi gliderguider-Oh dear! That’s not good at all! I agree, it’s so wonderful for after work. Good to know corned beef can be done in it too!
Hi 5 Star Foodie-Thankyou!
It’s definitely worth looking into, especially if you eat lots of soups and stews in Winter 
Hi Marta-I hope so! It’s a great way to cook food and yes good for cutting down on electricity
Wonderful! 
Hi Soma-Ahh so you know all about them!
it’s great for saving energy and time isn’t it!
Hi Chris-Oh no! I’m scared of that happening, firstly for the accident and secondly having to clean it all up
Thankyou! It would be great with chorizo I think 
Thanks for the great recipe, I just made similar looking beans last week but included fresh pineapple for a sweeter flavor.
Thanks!
I bought a pressure cooker recently and I love it!! I use it for almost anything now. My hubs was a bit skeptical at first, but he’s liking what I’ve done with it so far =) This dish looks awesome! I’m bookmarking this!
Hi Matt-Ahh intersting addition of pineapple! I should try that!
Hi pigpigscorner-Isn’t it the best? Yes the proof is definitely in the cooking and tasting isn’t it! Thankyou
Those beans look really tasty! The ham hock would add a ton of flavour!
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