Good Ol Southern Soup Beans For Pressure Cooker Recipes

GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER

Steps:

• Follow directions on bean bag for presoaking the beans.
• Drain and rinse beans, sit aside.
• In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
• Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
• Once pressure has been reached, reduce heat to low and cook for 30 minutes.
• Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
• Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
• Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.

PRESSURE COOKER WHITE BEAN-PARMESAN SOUP

Steps:

• Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
• Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
• Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
• Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.

ALBANIAN BEAN JAHNI SOUP FOR PRESSURE COOKER

Steps:

• Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.
• Saute onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder to taste.
• Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cook on High pressure for 30 minutes in a pressure cooker (or simmer 2 hours on stove). This should produce a thick juice, covering beans by inch.
• Serve hot.

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.

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.