This is a time-saving recipe in total time spent, not fast cooking. For the proper flavor, Trinity is required. This recipe eliminated over-night soaking of dry beans and constantly watching over cooking of beans.
 |
| Colorful combination in Midea Pressure Cooker. |
Ingredients:
1 cup mixed beans from Whole Foods Bulk Bin #6721
1/2 cup pinto beans
3 cloves garlic, finely chopped
1/3 stalk celery, finely chopped
1/4 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1/2 onion, finely chopped
1 medium ham hock
1/2 tsp ground pepper
1/2 tsp ground cumin
1/4 tsp chili powder
2 medium bay leaves, crushed
6 cups water
1 cup mixed beans from Whole Foods Bulk Bin #6721
1/2 cup pinto beans
3 cloves garlic, finely chopped
1/3 stalk celery, finely chopped
1/4 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1/2 onion, finely chopped
1 medium ham hock
1/2 tsp ground pepper
1/2 tsp ground cumin
1/4 tsp chili powder
2 medium bay leaves, crushed
6 cups water
Directions:
- Make the Trinity in a pan - sauté all vegetables in 1 tbsp of Olive Oil over medium heat until onion turns translucent. Not in the Midea pot, because it would make it bottom really sticky and hard to clean.
- Rinse dried beans, no soaking required.
- Place Trinity in Midea Pressure Cooker with ham hock, rinsed beans, spices and 6 cups of water. Watch the level on the pot, make sure it is below Max line.
- Follow the instruction and set to cook 40 minutes on Bean/Chili setting.
- When ready, remove contents from pot.
- Season with sea salt. I put 1 tsp because ham hock is already salted.
This is one delicious and healthy high-fiber soup, great for people with diabetes.
