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#28 Maple and
Bourbon Beans
Serves: 8
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 375°F - 3 minutes
Total Cook Time: 9 minutes
Ingredients:
4 bacon strips, coarsely chopped
1 large onion, chopped
2 garlic cloves, finely chopped
6 cups water
1 pound great northern beans,
soaked and drained
1 tablespoon vegetable oil
½ cup ketchup
½ cup maple flavored syrup
3 tablespoons light brown sugar
3 tablespoons bourbon
whiskey (optional)
Salt to taste
Prep Directions:
1. Add bacon to Pressure Cooker and
cook on Medium (275°F) for about
6 minutes, stirring occasionally,
until crispy and browned, about
6 minutes.
108 • NuWave
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2. Carefully transfer bacon to paper
towel, reserving any fat inside
Pressure Cooker.
3. Add onions to Pressure Cooker and
sauté on Medium (275°F) for about
30 seconds, just until fragrant.
4. Add water, beans and oil to
Pressure Cooker
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 28 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Drain beans and return bacon to
Pressure Cooker
9. Stir in ketchup, syrup and
brown sugar.
10. Add bourbon and season with salt.
11. Stir until combined and serve.
#29 Barbecue-Style
Brisket Sandwiches
Serves: 8
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 7 minutes
Stage 2: 375°F - 1 hour
Stage 3: 350°F - 30 minutes
Total Cook Time: 1 hour and 37 minutes
Ingredients:
3½ pound flat cut beef brisket
½ cup ketchup
¼ cup brown sugar
¼ cup Worcestershire sauce
¼ apple cider vinegar
1 tablespoon chili powder
1½ teaspoons sweet paprika
4 garlic cloves, minced
Freshly ground black pepper
1 yellow onion, chopped
1 tablespoon canola oil
8 Soft hamburger buns
Sliced red onions
2½ quarts water
Pickles and pickled hot peppers
for garnish (optional)
Salt
Prep Directions:
1. Trim excess fat off meat and pat dry.
2. Season both sides with salt and
cut meat in half, crosswise
and set aside.
3. In bowl, whisk together ketchup,
sugar, Worcestershire sauce,
vinegar, chili powder, paprika, garlic
and black pepper to make sauce.
4. Brush the brisket pieces on
all sides with sauce.
5. Add onion to Pressure Cooker and
sauté on Medium-Low (175°F) for
about 3 minutes, until soft.
6. Add water to Pressure Cooker.
7. Place 1 brisket piece atop onions
and pour half of the remaining
sauce over the meat.
8. Place remaining brisket piece
in Pressure Cooker and top with
remaining sauce.
9. Bring to boil on Max/Sear.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 29 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Using tongs, lift out the meat and
transfer to carving board and let it
rest for 5 minutes.
9. Skim sauce with large spoon,
removing as much fat as possible.
10. Thinly slice meat across the grain
and divide it evenly amongst buns.
11. Garnish sandwiches with pickles
and serve with remaining sauce.
Pressure Cooker • 109
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