Bonnies Simple Bean Soup Pressure Cookerstovetop Recipes

BONNIE'S SIMPLE BEAN SOUP-PRESSURE COOKER/STOVETOP

Steps:

• Now you can cook this great soup on the stovetop or in a pressure cooker. This is our simple go-to bean and ham bone soup that we have revamped to include the pressure cooker as an option for cooking.
• NO NEED TO SOAK BEANS! Place all of the ingredients above into a large soup pot and cook in the pressure cooker 30 minutes, or on the stovetop on medium low until beans are nice and tender, about 4 hours.
• Serve with cornbread, or crusty bread of choice. Enjoy!
• Here is how it looks!

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

PRESSURE COOKER BLACK BEAN SOUP

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

PRESSURE-COOKER BLACK BEAN SOUP

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through., Sprinkle soup with pepper. Garnish with reserved corn and cilantro., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with toppings.

BONNIE'S NO SOAK NAVY BEANS AND HAM

Steps:

• 1. Rinse and pick over beans. Place ingredients in pressure cooker pot in the order given.
• 2. .Add the beans and carrots
• 3. .Add the onions and olive oil
• 4. Set pressure cooker (I used an electric pressure cooker) on LOW PRESSURE for one hour. Then let the steam release gradually on its own.
• 5. I used a pork butt ham bone. Lots of wonderful, flavorful broth for ham and beans as a side dish, main entrée, or a delicious soup.
• 6. .Pair with cornbread. We had my Spanish Cornbread. https://www.justapinch.com/recipes/bread/savory-bread/spanish-cornbread.html?r=1
• 7. Here is how it looks!
• 8. .Enjoy!

HAM BEAN SOUP (PRESSURE COOKER)

Steps:

• Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
• Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
• Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
• Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
• Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.