My Irish grandmother worked as a cook for wealthy Boston families when she arrived in this country, and learning how to prepare Boston baked beans was one of her first tasks. I’ve added a bit of pizzazz to her simple recipe by including thyme, ginger, Worcestershire, and brown sugar. The beans become creamy and soak up the molasses
and tomato sauce. They make a satisfying main dish when accompanied by Boston brown bread, or a perfect side dish for burgers, sausages, or ham.

SERVES 6 TO 8

INGREDIENTS

• Bacon strips, cut into 1/2-inch dice
• 1 large sweet onion, such as Vidalia, finely chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon ground ginger
• 2 cups small white beans, presoaked (see page 151)
• 3 cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
• 1 tablespoon canola oil
• One 14 1/2-ounce can tomato sauce
• 1/2 cup molasses
• 1/2 cup firmly packed dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 2 tablespoons Dijon mustard

INSTRUCTIONS

1. Fry the bacon in the pressure cooker over medium-high heat until crisp. Remove all but 2 tablespoons of the fat from the pot. Add the onion, thyme, and ginger and sauté for 2 to 3 minutes, or until the onion begins to soften. Add the beans and stock, stirring to combine. Drizzle with the oil. Lock the lid in place and cook at high pressure for 20 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the beans and add the tomato sauce, molasses, sugar, Worcestershire sauce, ketchup, and mustard. Simmer on the stovetop without pressure for 20 minutes.
3. You can serve the beans immediately, or let them cool, cover, and refrigerate for up to 3 days.