Preparation:
1. In a pressure cooker put beans, water and oil. Pressure cook for 30 minutes. Use Quick Release Method. Drain and rinse. 2. Microwave onions, carrots, and celery until onions are soft. 3. Put cooked vegetables into slow cooker. 4. Add tomato sauce, mustard, and molasses. Mix. 5. Add drained beans. Mix. 6. Put bean broth through degreasing cup, then add enough of this broth to barely cover mixture. Stir. 7. Slow cook on high 3-4 hours. |
