Hi Sheila - if you type "pressure cooker recipes for baked beans" into Google it pulls up all sorts of recipes for making them. Here are a couple of the results: http://www.cooks.com/rec/view/0,1850,152166-240200,00.html http://fastcooking.ca/pressure_cookers/beans_rice_risotto_recipes_pressure_cookers.htm#baked_beans But these recipes are NOT for canning. They can be frozen after cooking. Pressure cooking is very different from baking so trying to pressure can something that has already been pressure cooked will result in mush. Hope this helps. Dave

There are a number of ways to prepare beans and the slow-cooker method you like to use in your favorite recipe is just one perfectly good method. All soaking methods (whether it's the quick or long method) essentially help them to cook faster and help to remove the indigestible complex sugars (oligosaccharides) from the outer coating of the beans. A better way to increase nutrition, digestibility and to speed cooking time is to sprout them first, which is a method I use. So it's not a one-size-fits-all choice. In fact, I'll sprout them first and then "cook" them in a Thermos or a Thermal Cooker (depending on how many I'm making). The Thermos only requires hot water (and no cooking) and the Thermal Cooker requires bringing them to a boil for a few minutes. So yet one more option if you want to improve the nutrition and save on the cooking energy needed. It's not about what's right or wrong, but about choices. -Grainlady Here is a link that might be useful: The Nourishing Gourmet

I have all three as well. PC's are excellent timesavers--steamed artichokes in 12-14 minutes instead of 45. Excellent for quickly tenderizing cuts of meat. (Great curry dishes in 20 minutes.) And sometime this week I'm gonna make corned beef & cabbage in just a little more than an hour. And I find that I prefer osso buco made in the PC to the non-PC way. Also, with a PC I can make foolproof risotto with hardly any effort and very little time, so I end up making risotto more often. (Indeed, Kuhn Rikon markets a small PC as a 'risotto maker'.) Dutch ovens are great for unfussy cooking; starting something on the stovetop and then finishing them in a slow oven is their forte. If you like this technique, take a look at Molly Stevens' All About Braising. Great resource. I have found that since I got into PC cooking I don't use my slow cooker as much. Slow cookers are great for stews, chili, beans and other things where the timing isn't critical--but the pressure cooker is very good on beans and grains as well, in about a third the time. If you want to work more grains and beans into your menus, a pressure cooker really is worthwhile. Lorna Sass, the pressure cooker expert, has written a pressure cooker cookbook precisely aimed at vegetarians. (See the link.) If I had to give up any one of those gadgets, it would be the slow cooker. I definitely wouldn't give up my PC, and I really like the enameled cast iron Dutch ovens as well. Here is a link that might be useful: vegetarian pressure cooker cookbook

LINDAS BEAN SOUP This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so IÂll give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you canÂt remove what is already there. **-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work) -Bacon cut up (about ½ to 1 pound for a large pot) -Onions & Garlic (chopped) (I use a large onion and a whole head of garlic) -Chicken broth (about 3 32 oz. cans or cartons of broth) -Sausage (4 or 5 links) -Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes -Rotel tomatoes (one or two cans) -Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole) -Beer (one can) -Cilantro (one bunch; the whole bunch including stems) -Fresh Chives and/or green onions (one bunch) -Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs -Cumin (1/4 cup) -Cayenne Pepper (one tablespoon) -Chili Powder (1/4 cup) -Salt & Pepper (freshly ground) to taste -Green Pepper (optional) -Rice (Optional) I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you donÂt overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean. Linda Texas P. S. Funny store. One day I had a pot of beans on the stove and had to run to the store, so I asked my DH to keep an eye on the beans so they would not burn. I was gone longer than expected, and when I came back, because the beans had reduced a lot of the liquid, DH came to the rescue. During the hour or two I was gone, he managed to keep putting beer into the beans rather than water. He put in a whole six-pack of beer (UGH)!! Anyway, I managed to rescue the beans by adding massive amounts of water and reducing the water. They were "OK", but I highly recommend only one beer and not an entire six-pack. **When using black beans add 2 to 4 smoked ham hocks for great flavor.