here is the information from my copyright 1958 MirroMatic Pressure
Cooker recipe/direction book. I'm giving amounts for a 4 quart pressure
cooker. 6-8 quart is just slightly larger amounts, cooking time remains the
same.

Direction Table--Dried Vegetables
Soak all dried vegetables overnight in water to cover. Then drain, add
necessary water and cook. Directions for 1 cup of vegetables
Navy Beans--30 minutes to cook after control juggles--2 cups water to
cook--15 pounds pressure. Cool pan normally 5 minutes, then place under
cool water faucet to reduce pressure.

Baked Beans
2 cups dried navy beans or great northern beans
3 slices bacon or salt pork
2 tablespoons onion, chopped
1/4 cup molasses or syrup
3 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
dash pepper
2 cups water

Cover beans with water and let stand overnight. Drain.
Sear meat in Mirro-Matic only until golden brown.
Add chopped onion and stir. Add beans, molasses, sugar, mustard, salt,
pepper and water.
Cover, set control at 15 and cook 25 minutes after control jiggles.
Reduce pressure normally.

Serves 4

Janet

"Janet Bostwick" > wrote in message
...
> here is the information from my copyright 1958 MirroMatic Pressure
> Cooker recipe/direction book. I'm giving amounts for a 4 quart pressure
> cooker. 6-8 quart is just slightly larger amounts, cooking time remains
> the
> same. 6-8 quart amounts in ( ).

> Baked Beans
> 2 (4) cups dried navy beans or great northern beans
> 3 (6) slices bacon or salt pork
> 2 (1/4 cup) tablespoons onion, chopped
> 1/4 (1/2) cup molasses or syrup
> 3 (6) tablespoons brown sugar
> 1 (2) teaspoon dry mustard
> 1 (2) teaspoon salt
> dash (1/4 tsp.)pepper
> 2 (4) cups water
>
> Cover beans with water and let stand overnight. Drain.
> Sear meat in Mirro-Matic only until golden brown.
> Add chopped onion and stir. Add beans, molasses, sugar, mustard, salt,
> pepper and water.
> Cover, set control at 15 and cook 25 minutes after control jiggles.
> Reduce pressure normally.
>
> Serves 4 (8)
>
> Janet
Leila,
This recipe worked out fine as is (I just used the larger recipe for a
larger cooker). There was no foaming, nothing got plugged in the little
pressure release valve stem, and nothing came even close to sticking to the
bottom of the pan. The beans absorbed an awful lot of water during the 8
hour soak. I wonder if your 2-minute pressure soak gives the beans as much
water as the longer counter top soak? I'd guess that the beans tripled
during the long soak.
Janet

"Janet Bostwick" > said:

> here is the information from my copyright 1958 MirroMatic Pressure
> Cooker recipe/direction book. I'm giving amounts for a 4 quart pressure
> cooker. 6-8 quart is just slightly larger amounts, cooking time remains the
> same.

Thanks so much! Can I put your instructions on my mom's ingredients?

Carol

"Damsel in dis Dress" > wrote in message
...
> "Janet Bostwick" > said:
>
>> here is the information from my copyright 1958 MirroMatic Pressure
>> Cooker recipe/direction book. I'm giving amounts for a 4 quart pressure
>> cooker. 6-8 quart is just slightly larger amounts, cooking time remains
>> the
>> same.
>
> Thanks so much! Can I put your instructions on my mom's ingredients?
>
> Carol
Sure, why not. They are the property of Mirro/General Mills. I just
looked in a much newer copy of Mirro directions (probably 1980 or 1985) that
goes with my canner. The same recipe is there with this additional
information for Leila.
Heat beans and water to boiling in cooker; boil 2 minutes. Remove from
heat; cover and let stand 1 hour. You'll notice that the directions do not
say to boil for 2 minutes with the lid on. No pressure soaking, just the
simple directions of boiling and resting. It gives the alternate method of
soaking the beans in water over night before cooking.
Janet