Grind spices (mustard and celery seed should start whole),
add to pot, pressure cook for about 30-40 minutes.
- 1.5 c dry beans, soaked
- enough water to cover beans + about 5mm in pressure cooker
- 0.5 tsp granulated garlic
- 1.5 tsp red chili
- 1.5 tsp mustard seed
- 0.25 tsp celery seed
- 2-3 Tbsp brown sugar
- 0.25 tsp black pepper (after grinding)
- 8-14 oz. smoked meat, preferably "burnt ends"
Bacon or smoked ham hock OK
Add a few shakes vietnamese/thai fish sauce (if available)
Add salt to taste .
Last modified: Fri Jun 1 10:26:10 MDT 2012