Navy Bean Soup-Pressure Cooker
photo by Tastings by CeCe
- Ready In:
- 12hrs 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 4 cups dried navy beans
- 1⁄2 cup vegetable oil
- 2 teaspoons salt
- 3 lbs ham shank
- 2 medium onions, chopped
- 4 carrots, sliced
- 4 celery ribs, sliced
- 1⁄4 cup minced green pepper
- 2 cups tomato sauce
- 2 cloves garlic, minced
- salt and pepper
- 3 quarts water
directions
- Soak beans overnight in vegetable oil, salt and water to cover.
- Drain and discard liquid.
- Place beans and all remaining ingredients in cooker.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
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Reviews
-
This is really good! I did soak my beans overnight but omitted the oil and added a half tablespoon red pepper flakes to give it a little heat. I didn't have a green bell pepper only a red...added four cloves of sliced garlic as well. Go easy on the salt since the ham shank can be on the salty side. Next time I think I'll add some greens (chard, kale) to it to make it even more nutritious.
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This one is a definite keeper. The flavors were absolutely delicious. I soaked my beans overnight, sans oil. The oil may help to elimiate foaming of the beans when added to the cooker with the other ingredients. I actually forgot to add it at that time, but luckily there was no foaming. My pressure cooker only allowed for 2 quarts of water to be added. I was at inside max marker. The consistency of the finished soup was perfect! Thanks so much for posting. I wish I could give you more stars.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois