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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

15-Bean Soup Recipe

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This recipe for 15-Bean Soup is from Hommertzheim Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups 15-Beans
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup diced celery
2 cloves garlic, minced
1 can sliced mushrooms
1/3 c Hommer's med hatch chile salsa
2 quarts water
1 lg spoon vegetable Boullion
1 lg spoon beef boullokn
1-1/2 # ground Hommer's sausage
1 can (15 ounces) tomato in puree
1/2 can tomato paste
1 can fire roasted tomatoes
1/2 cup diced carrots
1 teaspoon chili seasoning
1 bunch cilantro
Directions:
Directions:
Rinse beans in a colander and remove any debris.
In the 8-quart IP select Sauté. Add the vegetable oil, onion, and celery to the pressure cooker. Sauté for about 3 minutes until tender.
Add the garlic and sauté for 1 minute more.
Add the rinsed beans, 2 quarts water, and the bullion.
Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour.

After 1 hour, stir in remaining veggies, meat , and seasonings.

Replace Pressure cooking lid with the clear lid.

Push Slow cook button and set the More setting. Set the time for the slow cook stage to 8 hours.

Add cilantro before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
8 hours

 

 

 

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