Ingredients :

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1 pound (2 cups) dried small white beans
2 bacon slices, chopped
2 medium onions, peeled and chopped
4 cloves garlic, peeled and minced
3 cups chicken broth
2 teaspoons dry mustard
1/4 teaspoon white pepper
1/2 cup molasses
1/2 cup ketchup
1/4 cup brown sugar

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Method :

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1. Wash, sort and soak beans, see pages 33 and 34 for soaking methods.
2. In a 5-quart or larger pressure cooker, fry bacon over high heat, stirring often, until lightly golden.
3. Reduce heat and add onion and garlic, stirring often.
4. Add broth, soaked drained beans, dry mustard and white pepper over high heat. Stir until mixed.
5. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 6 minutes.
6. Remove from heat and use Natural Release Method.
7. Drain cooking liquid from beans and return them to pressure cooker or a warmed casserole.
8. Add molasses, ketchup and brown sugar. Stir until well mixed and sauce clings to beans.