Servings: 6

2 lb (900 grams) bag of white navy/pea beans 2 lb (900 grams) bag of white navy/pea beans
 
1 tsp salt 1 tsp salt
 
6 cups water 6 cups water
 
2 1/2 c boiling water 2 ½ c boiling water
 
1/2 c Real maple syrup (or honey) ½ c Real maple syrup (or honey)
 
1/2 tsp ginger ½ tsp ginger
 
2 1/2 tsp mustard powder 2 ½ tsp mustard powder
 
3 Tbsp Brown Sugar 3 Tbsp Brown Sugar
 
1 c Molasses 1 c Molasses
 
Chop 1 large onion Chop 1 large onion
Cube 1 pkg Salt Pork (or very thick bacon) Cube 1 pkg Salt Pork (or very thick bacon)

Put beans in pot
Add salt and water
Put lid on and hit Beans/Chili or Pressure/Manual. Adjust time to 50 mins.
Do Natural Pressure Release -15 mins
Hit Cancel
Release remaining pressure and take out pot and drain beans in a strainer.
While beans are cooking Mix next 6  ingredients in a large bowl
Put drained beans back in pot.
Put onion and salt pork on top, DO NOT STIR
Pour water/molasses mix over top.
Hit Bean/Chili or Manual/Pressure
Set time for 30 minutes
When time is up
NPR -15 minutes
Hit Cancel and remove lid.
I wanted the sauce a bit thicker so I Hit Sauté and did that for 5 to 10 mins. Then cancel and put lid back on to keep warm.
It thickened and browned up even a bit more!
These make a good amount and freeze really nicely!