Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Pound Dry Navy or small white beans, Rinsed And Quick Soaked
- 1 Cup Chopped White onions
- 1 Cup Chopped red onions
- 1/8 Cup Minced garlic
- 1/4 Cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1/4 Cup soy sauce
- 1 Cup dark brown sugar
- 1/4 Cup worcestershire sauce
- 1/4 Cup ketchup
- 1 Tablespoon Dark chili powder
- 1 Chipotle chili, Chopped
- 1/2 Pound Canned plum tomatoes, Drained And Chopped
- 1/4 Cup molasses
- 3 Cups water or chicken stock
- 1 Tablespoon olive oil
- 1 Tablespoon Honey
- salt And pepper to Taste
Directions
To Quick Soak The Beans:
Place The Rinsed Beans in The Steamer Basket on Top of Steamer TrivetAnd Put Inside The Pressure Cooker. Add 6 Cups of water. Close Lid,Bring to High Pressure And Cook For 2 Minutes. Release Pressure UsingThe Cold water Release Method. Remove Beans And Rinse Again. YourBeans Are Now Ready to be Cooked.
Return The Beans to The Cooker And Add The olive oil And water OrStock. Close The Lid, Bring to High Pressure And Cook For 8 Minutes.Release Pressure Using The Automatic Release Method.
Drain The Beans And Return Them to The Cooker. Beans May Still RemainA Little Hard. Combine The Remaining Ingredients. Close The Lid Again,Bring to High Pressure And Cook For 15 Minutes. Release Pressure UsingThe Cold water Release Method.
Estimated Prep. Time: 5 Minutes
Estimated Cooking Time: 25 Minutes
Total: 30 Minutes