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Navy Bean Soup-Pressure Cooker

  • 750minutes
  • 641calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups dried navy beans

  2. 1/2 cup vegetable oil

  3. 2 teaspoons salt

  4. 3 lbs ham shank

  5. 2 medium onions , chopped

  6. 4 carrots , sliced

  7. 4 celery ribs , sliced

  8. 1/4 cup minced green pepper

  9. 2 cups tomato sauce

  10. 2 cloves garlic , minced

  11. salt and pepper

  12. 3 quarts water

Instructions Jump to Ingredients ↑

  1. Soak beans overnight in vegetable oil, salt and water to cover.

  2. Drain and discard liquid.

  3. Place beans and all remaining ingredients in cooker.

  4. Close cover securely.

  5. Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.

  6. Let pressure drop of its own accord.

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