Set a pan of boiling water on the stove, put in 1 tablespoon of baking soda and 1 cup of sorted out white beans of choice. Sir to dissolve soda and add dry beans. Turn off heat. Cover and set aside for and hour or more or overnight.This is suppose to take any gaseousness out of the beans.
Whats great about this recipe is that you are just using things you already have in the house. It is packed with protein and you have veggies too. Play with it and design your own from this basic recipe. Go do something else in the house, relax or make dessert.
- 1 cup of dried sorted rinsed beans-rinsed and drained after soaking
- 4 strips of bacon
- 1 large onion chopped
- 1 minced garlic clove
- 1 big fat carrot cut in slices and quartered
- 1 celery stick (optional) sliced
- water or stock of choice
- sea salt and pepper to taste
- 1 bay leaf (optional) but adds great flavor
- Heat pressure cooker to medium high heat and cook bacon until crisp. Set bacon aside to drain on paper towels.
- Add chopped onion into the bacon fat, cook for 3 minutes, add garlic stirring often.
- Add beans, stir for about 4 minutes, add carrot and celery cook for about 2 minutes, crumble and add bacon (save a little bacon for plating with sour creme).
- Add water or stock so that it is over the top of the beans by an inch. Add sea salt and pepper to taste. Add bay leaf and close lid and put pressure topper on.
- Once the topper is rocking back and forth in a steady motion, time for 15 minutes.
- Take off the burner and cool in sink with cold running water until pressure is released. Or if you like it really creamy let it cool on its own.
- Serve with a dollop of sour creme and bacon crumbles, or a sprig of parsley. If you want it more creamy, take a cup or two of the beans and put into the blender until smooth and put back into the pot. Cream the whole pot if you like creme of bean soup. Serve with hot rolls, crackers or a sandwich. Freezes well.
Source: Olinda Paul