Baked Bean Recipe

lockgavin

Made the baked bean recipe last night (doubled everything).  I have 2 questions;

1.  The notes called to soak 200g of beans for 6 hours, but then call for 400g of soaked beans.  I assume this is simply a typo?  I soaked all of them.. well, quick soaked them in my PC.

2.  Although tasty, mine did not turn out how I envisioned after watching the vid - colour was light and wasn't as thick.  Seems as though I am missing some of the tasty maillard that occurred in the one on the vid as well as yours seemed to reduce more than mine (mine was relatively soupy).  I strained off some of the sauce and reduced it down and that helped the flavour develop and deepen in the dish, but really wanted to do that to the whole pot - but couldn't as the beans would be too mushy.  Any ideas?  Perhaps I should have a more aggressive steam coming out of the PC as it was barely a trickle - just enough to hold pressure?

Ben_Johnson_34605

The reason for the two different weights is one is dry the other is soaked. Soaking 200g navy beans will yield about 400g soaked beans. Do you know what the weight of your beans was after soaking? As for beans being too thin, it is likely they were not cooked high enough. What was the texture of the beans? We cooked our beans just below the venting temperature of our pressure cooker. If cooking hotter doesn't work for you, you could reduce the amount of water you start with. Hope this helps answer your questions.