PRESSURE COOKER NAVY BEANS RECIPES
PRESSURE COOKER QUICK DRIED BEANS - MEALTHY.COM
Do you avoid buying dried beans because it takes too long to cook them? Enter the electric pressure cooker and the technique you've been waiting for! The best part? It's fast and easy! This technique consists of two parts: an initial short "pre-soak" and then actual cooking. The result? Creamy, delicious beans in less than an hour. And it's foolproof.
Provided by Jennifer Mosinski
Total Time 30 minutes
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Pour beans into the steel inner pot of a pressure cooker and cover with cold water by about 1 inch. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 1 minute on High Pressure. Set steam vent handle to Venting to quick-release pressure. Pour beans into a colander and rinse under cold water. Discard the cooking liquid and rinse out the steel pot. Pour the soaked beans back into the same pot and add 6 cups water. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 15 minutes on High Pressure. Let pressure release naturally.
NAVY BEAN, BACON AND SPINACH SOUP (PRESSURE COOKER, SLOW ...
Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well.
Provided by Gina
Yield 6
Number Of Ingredients 10
Steps:
- Instant Pot
- Stove Top
- Slow Cooker
Nutrition Facts : ServingSize 1 1/3 cups, Calories 211 kcal, CarbohydrateContent 39 g, ProteinContent 15 g, FatContent 1.5 g, SaturatedFatContent 0.5 g, CholesterolContent 2 mg, SodiumContent 1150 mg, FiberContent 12 g, SugarContent 4 g
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Category Side Dishes
Calories 268 calories per serving
- Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients., Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine., Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.
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My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 15 minutes
Category Dinner, Lunch
Calories 245 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 15 minutes
Category Dinner, Lunch
Calories 245 calories per serving
- Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.
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