Saturday, November 04, 2006

Twelve Bean Soup

1 1/2 cups twelve-bean mix, picked over and rinsed, soaked overnight in ample water to cover
1 Tbsp. canola or olive oil
2 tsp. finely minced garlic
2 cups coarsely choppd onions
5 cups boiling water
2 large carrots, halved lengthwise and cut into 1/2-inch slices
2 teaspoons dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon sweet paprika
pinch of red pepper flakes
2 tablespoons tomato paste
Salt to taste
1/3 cup minced fresh parsley
2 - 4 tablespoons fresh lemon juice

Drain and rinse the beans. Remove any loose skins and discard. Set aside.

Heat the oil in the cooker. Cook the garlic over medium-high heat, stirring constantly, until light brown. Immediately add the onions and cook, stirring frequently, for 1 minute. Add the water, reserved beans, carrots, oregano leaves, basil leaves, sweet paprika, and pinch of crushed red pepper flakes.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain hih pressure and cook for 14 minutes. Allow the pressure to come down naturally. Remove from the lid, tilting it away from you to allow any excess steam to escape.

Stir in the tomato paste and salt. Simmer for 2 - 3 minutes. Just before serving, stir in the parsley, and if desired, the lemon juice to taste.

To make the Twelve-Bean Mix, combine 1 cup of each of the following dried beans: black beans, pinto beans, navy beans, Great Northern beans, red kidney beans, large limas, baby limas, brown or green lentils, chickpeas, green split peas, yellow split peas, black-eyed beans.

Any special beans you want to add give variety to this mix. I added adzuki beans, rattlesnake beans, small red beans, and a few other speciality beans.

1 comment:

  1. Anonymous8:11 PM

    How funny dear friend, i made 12 bean soup night before last !


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