Post by 61redhead on Aug 13, 2016 13:08:49 GMT
Pressure Cooker Senate Bean Soup Originally Posted by Elaine
Beans, Pressure cooker, Soup
Prep 15 mins ∙ Cook 75 mins ∙ Makes 6-8 servings ∙ Source Dadcooksdinner.com
INGREDIENTS
1 pound dried navy beans, sorted and rinsed
2 tablespoons butter
1 large onion, cut into ½ inch dice
2 cloves garlic, sliced
1 teaspoon Kosher salt
1½ pounds smoked ham hocks (or hambone and 1 pound of leftover ham)
8 cups water
1 teaspoon fresh ground black pepper
Salt to taste (2 teaspoons more kosher salt?)
Minced parsley for garnish
DIRECTIONS
1. Saute the aromatics: Heat the butter in the pressure cooker pot over medium-high heat until it stops foaming. Add the onion, garlic, and 1 teaspoon salt. Saute until the onions are softened and browning around the edges, about 8 minutes.
2. Pressure cook the beans: Rinse the navy beans, drain, and add to the pressure cooker. Add the ham hocks to the pot, then pour the water over everything. Lock the lid on the pressure cooker, and cook at high pressure for 30 minutes in an electric PC, or 10 minutes in a stovetop PC. Let the pressure release naturally, about 15 minutes. Remove the lid carefully, opening away from you - even when it’s not under pressure, the steam in the cooker is very hot.
3. Shred the ham hock, season, and serve: Remove the ham hock from the pot with a slotted spoon or tongs, and set aside to cool. Ladle 2 cups of beans into a blender and puree the beans, then stir back into the pot. (I use my stick blender for this step, and ladle the beans into a quart pyrex container). When the ham is cool enough to handle, shred it, then stir the ham back into the pot. Stir in the fresh ground black pepper. Now, taste the soup, and add salt until the soup tastes sweet and full of body, and you can just feel the taste of salt on the tip of your tongue. (I added 2 teaspoons of kosher salt to get the taste I wanted.) Serve.
Beans, Pressure cooker, Soup
Prep 15 mins ∙ Cook 75 mins ∙ Makes 6-8 servings ∙ Source Dadcooksdinner.com
INGREDIENTS
1 pound dried navy beans, sorted and rinsed
2 tablespoons butter
1 large onion, cut into ½ inch dice
2 cloves garlic, sliced
1 teaspoon Kosher salt
1½ pounds smoked ham hocks (or hambone and 1 pound of leftover ham)
8 cups water
1 teaspoon fresh ground black pepper
Salt to taste (2 teaspoons more kosher salt?)
Minced parsley for garnish
DIRECTIONS
1. Saute the aromatics: Heat the butter in the pressure cooker pot over medium-high heat until it stops foaming. Add the onion, garlic, and 1 teaspoon salt. Saute until the onions are softened and browning around the edges, about 8 minutes.
2. Pressure cook the beans: Rinse the navy beans, drain, and add to the pressure cooker. Add the ham hocks to the pot, then pour the water over everything. Lock the lid on the pressure cooker, and cook at high pressure for 30 minutes in an electric PC, or 10 minutes in a stovetop PC. Let the pressure release naturally, about 15 minutes. Remove the lid carefully, opening away from you - even when it’s not under pressure, the steam in the cooker is very hot.
3. Shred the ham hock, season, and serve: Remove the ham hock from the pot with a slotted spoon or tongs, and set aside to cool. Ladle 2 cups of beans into a blender and puree the beans, then stir back into the pot. (I use my stick blender for this step, and ladle the beans into a quart pyrex container). When the ham is cool enough to handle, shred it, then stir the ham back into the pot. Stir in the fresh ground black pepper. Now, taste the soup, and add salt until the soup tastes sweet and full of body, and you can just feel the taste of salt on the tip of your tongue. (I added 2 teaspoons of kosher salt to get the taste I wanted.) Serve.
