Sunday, April 10, 2016

Colorful Bean Soup

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.

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. 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.
  2. Rinse dried beans, no soaking required. 
  3. 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. 
  4. Follow the instruction and set to cook 40 minutes on Bean/Chili setting.
  5. When ready, remove contents from pot. 
  6. 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.

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