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Pressure Cooker Pork and Beans Recipe

Pressure Cooker Pork and Beans

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Average Rating:

Total Reviews: 9

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  • on March 15, 2013

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    This was delicious, and easily the best pressure cooker recipe I've attempted so far. I followed the ingredient list pretty closely, but subbed canned tomatoes which worked fine.

    The only part I didn't really understand was the salt pork part. I bought some, ended up dicing it, and it came out fine but I wasn't sure if it was supposed to dissolve or not. Mine ended up extremely tender but still came out as little cubes of pork fat, which was kind of weird. Is that not how it's supposed to be? I also didn't like the instructions on that part. The ingredient list says "1/2 pound salt pork, cut into pieces." Well what does that mean? Pieces? Am I supposed to remove it after cooking? It doesn't say to do so.

    I didn't see this episode on the air, and the clip I found on another site doesn't really show him doing much of this recipe. I wish the recipe were clearer, but I can't complain about the results. Delicious!

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  • on June 28, 2012

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    This was delicious! I made this as my first in my new pressure cooker, so I followed the recipe to a "T." I hope that my next attempts are this good!

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  • on February 02, 2011

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    Great flavor, but with the delicious pork shoulder, this is elevated to more of a main course. Eaten that way, there is far too much brown sugar in these. Next time, I'll add two tablespoons of brown sugar instead. I can always add more later.

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  • on October 31, 2010

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    Amazing complexity of flavor. I followed the recipe and used all the ingredients, but, instead of using a pressure cooker, I slow baked it in a dutch oven for 3 hours at 300 degrees. I used Kurobuta shoulder butt pork for even more deliciousness. The Essence Creole recipe was perfect for this dish. I plan to make it again and again.

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  • on September 21, 2010

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    I had to make a few variations on this, but it was delicious. I used a large ham steak in place of the two pork items, and a can of diced tomatoes from my garden in place of the tomatoes in the recipe, but otherwise followed the directions exactly. I did not have Creole Mustard, but checked online and substituted dijon and a dash of Worcestershire sauce. Super, super, super. Kids and parents alike gobbled it up! Served it with fresh cornbread.

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  • on August 25, 2008

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    Followed recipe exactly - - whole family loved it; even my PICKY, hard to please, 92 year old Mother. This one goes in the REPEAT file. Thanks, E

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  • on December 09, 2006

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    I usually love recipes by Emeril and I wasn't disappointed by this one. The flavors were fantastic - even my kids ate this with gusto. I will certainly be making this again. Absolutely delicious!

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  • on October 09, 2004

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    Great flavor! Four*'s because 1 My 5 pint canning pressure cooker could not hold the amt. in recipe-I had to set aside some of the pork and broth for later use. 2 I dredged the pork pieces which made it extremely spicy so I didn't add any chili pwd. I would use less pork and more beans next time. Just cooking slowly on the stove would suite me.
    I didn't see the recipe prepared on Emeril's show. If I had I would know he must have used less Essence seasoning.
    My revised version is a keeper through. Thanks Em :

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  • on July 11, 2004

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    I printed this recipe and made this for my husband and I after I got the recipe. My husband and I fell in love with it. I made this for a pot luck 4th of july last year. EVERYBODY wanted the recipe for it. And went back for 2nd-3rds. It all went. All my kids wanted me to make it for Thanksgiving and Christmas. My son wanted me to make it for our Grandson's graduation. Then was TOLD by numerous people to have it for the 4th. My brother's wife to make then for our reunion. I'm now designated to always bring the beans.

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