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This is just like the Campbell's Bean with Bacon that I loved as a kid
but is Much better tasting than what Campbell's is putting out now.
Maybe they changed their recipe, almost certainly my tastes have changed.
Anyway, my soup has that consistency with the beans fully cooked
unlike slow cook for hours methods that has give undercooked skins,
where the beans are tough and not fully softened up.
I'm sure that the trick is PRESSURE.
Please read this all the way through before you try it.
- White Navy Beans
Navy beans are pea sized white beans.
- Get from Goodwill, Yardsales, Craigslist, a Retail Store (if you're into that)...
My Ingredients are:
The soaking beans will go bad after a couple days if unused.
I cook beans of one kind or another about twice a week.
I have one with about 3/4 cups beans and water.
When I use it to make soup for the kids, I rinse and refill it for next time.
Mine usually sits in there for about 3 days.
Rinse the soaked beans and use fresh water to cook with.
I like to use about a quart and a half of water for a quart of soaked beans.
Pour soaked beans into the pressure cooker.
Set burner temp to High. Set timer for 8 minutes.
It takes my stove 8 minutes to bring a quart of water to boil.
Yours may take less. Keep track of it. Don't leave the pressure cooker on high!
- Add about a tablespoon of lard or frozen bacon fat.
I pour off the bacon fat into a container in the freezer every time I bake bacon.
It's the best way to handle it.
I'd never pour it down the drain and it would make a mess in the kitchen garbage.
- Add about a 1/4 to 1/2 cup of chopped leftover ham
- Put the lid and weight on the pressure cooker to 15 lbs.
Set your timer and stay with it!
YOU MUST REDUCE THE TEMPERATURE WHEN THE PRESSURE COOKER COMES UP TO STREAM!
But you knew that. Only an idiot would blow up thier kitchen.
Anyway I always set the timer...
When the pressure cooker comes up to steam...
- Adjust stovetop temperature so the pressure cooker is balanced at 15 lbs. and set the timer for 7 minutes.
Read your pressure cooker instructions, oh, wait, you got it at goodwill, well...
The weight on top controls the pressure of the steam. Your pressure cooker probably has a pressure control valve or weight and a safety valve. To balance the pressure on mine, I just wait for the weight to start dancing and rattling around, then I reduce the heat to less than medium (about 4 on my stove). If it stops dancing and rattling around completely then I've reduced it too much. I balance it so it rattles a bit and stops a bit and rattles a bit and stops and rattles and is balanced. See?
Steam at 15 pounds of pressure is hotter than boiling water so the beans cook deeper than is possible in regular boiling water.
- boil a chopped carrot separately.
If you pressure cook the carrot with the meat and beans it will mush.
- Beans should be done in about 7 minutes 30 seconds.
Add salt, pepper, and carrot.
Give it a stir and serve.
Keywords: navy beans pressure cooker recipe pictorial
Kona's Simplified Pictorial Instructions
Or go to Kona's Pickling PageHow I Make Navy Bean Soup
Cheap and easy. In a pressure cooker. About 15 minutes cooking time.This is just like the Campbell's Bean with Bacon that I loved as a kid
but is Much better tasting than what Campbell's is putting out now.
Maybe they changed their recipe, almost certainly my tastes have changed.
Anyway, my soup has that consistency with the beans fully cooked
unlike slow cook for hours methods that has give undercooked skins,
where the beans are tough and not fully softened up.
I'm sure that the trick is PRESSURE.
Please read this all the way through before you try it.
- White Navy Beans
Navy beans are pea sized white beans.
- Varieties include:
- Great northern beans
- Rainy River
- Robust
- Michelite
- Sanilac
- yeah... Um... whatever
- a Presure Cooker that goes up to 15 lbs.
- Make sure that it has the little weight or pressure valve! - a wide mouth quart jar with lid
- A TIMER!
- a ladle
My Ingredients are:
- 3/4 cup navy beans
- 1 carrot
- 1 TBSP leftover frozen bacon fat (maybe two TBSP)
- 1/4 cup leftover ham
- Salt
- Pepper
- 3 cups water
The soaking beans will go bad after a couple days if unused.
I cook beans of one kind or another about twice a week.
I have one with about 3/4 cups beans and water.
When I use it to make soup for the kids, I rinse and refill it for next time.
Mine usually sits in there for about 3 days.
Rinse the soaked beans and use fresh water to cook with.
I like to use about a quart and a half of water for a quart of soaked beans.
Pour soaked beans into the pressure cooker.
Set burner temp to High. Set timer for 8 minutes.
It takes my stove 8 minutes to bring a quart of water to boil.
Yours may take less. Keep track of it. Don't leave the pressure cooker on high!
- Add about a tablespoon of lard or frozen bacon fat.
I pour off the bacon fat into a container in the freezer every time I bake bacon.
It's the best way to handle it.
I'd never pour it down the drain and it would make a mess in the kitchen garbage.
- Add about a 1/4 to 1/2 cup of chopped leftover ham
- Put the lid and weight on the pressure cooker to 15 lbs.
Set your timer and stay with it!
YOU MUST REDUCE THE TEMPERATURE WHEN THE PRESSURE COOKER COMES UP TO STREAM!
But you knew that. Only an idiot would blow up thier kitchen.
Anyway I always set the timer...
When the pressure cooker comes up to steam...
- Adjust stovetop temperature so the pressure cooker is balanced at 15 lbs. and set the timer for 7 minutes.
Read your pressure cooker instructions, oh, wait, you got it at goodwill, well...
The weight on top controls the pressure of the steam. Your pressure cooker probably has a pressure control valve or weight and a safety valve. To balance the pressure on mine, I just wait for the weight to start dancing and rattling around, then I reduce the heat to less than medium (about 4 on my stove). If it stops dancing and rattling around completely then I've reduced it too much. I balance it so it rattles a bit and stops a bit and rattles a bit and stops and rattles and is balanced. See?
Steam at 15 pounds of pressure is hotter than boiling water so the beans cook deeper than is possible in regular boiling water.
- boil a chopped carrot separately.
If you pressure cook the carrot with the meat and beans it will mush.
- Beans should be done in about 7 minutes 30 seconds.
Add salt, pepper, and carrot.
Give it a stir and serve.
Keywords: navy beans pressure cooker recipe pictorial