Step 1

Rinse and sort beans, removing any debris.

Step 2

Select the Sauté or Browning function on Pressure Cooker and allow to heat.

Step 3

Add bacon and onions to the Pressure Cooker cooking pot and cook until bacon begins to render, scraping brown bits from bottom of cooking pot.

Step 4

Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft.

Step 5

Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, Worcestershire Sauce, Mustard, apple cider vinegar and Pepper to the cooking pot. Stir to combine.

Step 6

Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 60-70 minutes. If you are sure your beans are super fresh, 60 minutes will suffice.

Step 7

When beep sounds, wait 10 minutes and then carefully release the rest of the pressure.

Step 8

Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired.  If you prefer a more tender bean, lock the lid back into place and cook for another 10- 15 minutes.

Step 9

To thicken up the sauce, select the Sauté or Browning function and simmer until desired consistency.  Beans will continue to absorb liquid as they cool.