Simple Bean Soup

This is as simple and delicious as bean soup can get, next to opening a can. Don’t make me open up the can!

Don’t be fooled by the simplicity of this recipe. It’s loaded with good flavor and very filling. The first night, we use the beans for cheesey burritos. The next day, we had delicious bean soup.

HERE’S ALL IT TAKES

• 2 1/2 cup dried pinto beans
• 1 small onion, diced
• 2 vegetable broth cubes, crumbled
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 5 to 5 1/2 cups water

I didn’t have the luxury of being home and attending to a pot for 2 hours. So, I got out my wonderful pressure cooker and cooked them in 55 minutes. I’m not certain if every pressure cooker is different, so check the user’s manual on yours to get the proper cooking time.

You don’t have a pressure cooker? Go over to the SDR Kitchen Store and get yourself one. They are great to have around. With a pressure cooker, there’s no need for soaking the beans over night, or boiling for two minutes then waiting for the beans to stand for one hour. I KNOW! See? You need a pressure cooker!

However, the beans still need to be rinsed and checked for foreign objects. Before I officially start cooking the beans, I will put them in the pot and cover them with water. Bring the water to a boil and cook for 2 minutes. Drain off all that water and start with fresh cooking water.

Put all the ingredients in the pressure cooker and follow the user’s manual to specific cooking directions. For my Presto 6 quart pressure cooker, I close the cover securely. Place pressure regulator on the vent pipe. I use a medium to high heat setting, heat the pressure cooker until the pressure regulator attains a gentle rocking motion.

Cooking time begins when the pressure regulator begins to rock gently. Reduce the heat to medium low to low, maintaining a slow, steady rocking motion and cook 55 minutes. If the pressure regulator is allowed to rock vigorously, excess steam will escape. Therefore, too much liquid will evaporate and food may scorch. Never leave a pressure cooker unattended at high heat settings. It could boil dry, overheat, and cause damage to the pressure cooker and stovetop.

When cooking time is complete, turn off burner. If using electric stove, remove cooker away from burner. Let the pressure drop of its own accord, i.e. allow to cool until pressure is COMPLETELY REDUCED. It is now safe to remove the pressure regulator and the cover. If the cover turns hard, there still may be some pressure in the unit. Do not force the cover off. You can place the pressure cooker in the sink and run cold tap water over the lid until steam no longer is escaping from the vent pipe, the air vent/cover lock has dropped, and the cover turns easily.

The beans are ready to serve.

I wasn’t intending to write ALL that, but safety is important and it’s good to know how to properly handle a pressure cooker. They really are great to have in the kitchen. Yes, you have to learn how to use them properly, but it doesn’t take long to get the hang of using one. After that, you won’t want to cook beans the long slow again.

As for the bean soup, top it with your favorite cheese and peppers, a side of tortilla chips and you’re ready to chow down.