AMAZING 16 BEAN INSTANT POT SOUP!!!! BETTER THAN 15 BEAN!!!
15 bean soup is good. We all are familiar with the package with the ham flavoring. But what you really need in your life, is this 16 bean soup you flavor yourself! This soup is easily vegetarian by simply omitting the sausage. Either way, this soup is delicious and perfect for a snowy day/evening!! The Instant Pot makes it so you don't have to soak or boil the beans first-its incredibly easy to get delicious tender beans!
1 bag HamBeens® 15 BEAN SOUP® or La Preferida 16 Bean soup (what I use)
1 package Smoked Turkey Sausage (can use regular smoked sausage or ham)
8 cups vegetable stock or water, or 1/2 and 1/2
2-3 cloves garlic, chopped
1 small yellow onion, chopped
1 red bell pepper, seeded and chopped
2 stalks celery with tops, chopped
2 carrots, peeled and chopped
Salt and pepper to taste
1/4 tsp Red Pepper flakes or to taste
1 dried bay leaf
1 tsp dried Thyme
AFTER 45 MINUTES PRESSURE, ADD:
1 14.5 oz can petite diced tomatoes, undrained
juice of 1 large lemon, about 2/3 cup
1 TB extra virgin Olive Oil, if desired
This Bean Stew is Spains Best Kept Secret | Alubias de Cantabria Recipe
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FULL RECIPE HERE:
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Black Bean Soup
When the weather is cold outside, the need for a warm soup is real! This black bean soup made with carrots, onion, and celery is a delicious recipe to make for just such a day. The best part is that the soup can be adorned with any number of toppings to make it truly customized!
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INGREDIENTS
- 2 tbsp neutral oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 1/2 tsp salt
- 3 cloves garlic, minced
- 1 jalapeño, diced
- 1 tsp cumin
- 3 15-oz cans black beans
- 1 pint salsa
INSTRUCTIONS
- Heat the oil in a 6-quart Dutch oven or stockpot over medium-low heat. Add the onion, celery, carrot, and salt. Cover and cook the vegetables to soften but not brown, 5-6 minutes.
- Once the vegetables are softened, remove the lid and add the garlic, jalapeño, and cumin. Stir until the garlic and cumin are fragrant, 1 minute. Add the black beans and salsa. Bring to a boil and reduce to a simmer. Simmer for 20 minutes.
- Once the soup has simmered, remove 1 1/2 cups and blend until smooth. Add the blended soup back to the Dutch oven with the rest of the soup. Stir and serve with favorite toppings.
#soup #blackbeans #winter #weeknightmeal #dinner
Instant Pot 15 Bean Soup with Pork and Ham | Hurst's HamBeens
I love any kind of bean soup, and this 15 bean soup variety really hits the spot! It also does a great job of being a freezer/fridge purge recipe. There are plenty of brands out there, Hurst’s is great and it seems to be the one I find at most stores around here. I used the regular ham-flavored one for this video, but they also have chicken and Cajun flavors that I haven’t tried yet.
Use any smoked/roasted/seasoned bone meat that you have. I just happened to have this pork bone in the freezer so I roasted it in the oven to get that nice dark color before putting it into the soup. But you can also use a ham hock or smoked turkey or leave the meat out completely if you prefer.
The extra ham at the end is also optional. I was cleaning out the fridge as the soup cooked and I found this ham steak that had been in there for a while so I decided to go ahead and chop it up for the soup. No complaints from the hubby on that one! We enjoyed it all week for lunches and dinners.
FUN FACT: Hurst’s website states that each package contains 15 of these bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean. That's 17! So do we get 17 or just 15? Or do we ever get shorted? Is it seasonally dependent which 15 we get? What's the scoop? Someone needs to investigate!
Instant Pot Duo 6 Quart:
#15beansoup #instantpot #madewithfilmora
Today’s Ingredients:
20 oz Hurst’s 15-Bean Soup, picked over and rinsed – including the flavor packet
2 TB olive oil
1 cup each diced: onion, celery, carrot
6 garlic cloves, minced
15 oz canned fire-roasted diced tomatoes
8 cups water (or chicken broth)
1½ lbs roasted pork bone with meat (or ham hocks or smoked turkey)
Optional add-ins after pressure cooking: 2 cups diced ham, 2 cup chopped parsley
Instructions:
1. Heat the Instant Pot on sauté until the display reads “HOT.” Add the olive oil.
2. Add the onion, celery, and carrots and cook for a few minutes until softened. Stir occasionally.
3. Add the garlic and seasoning packet and cook for another minute.
4. Add the diced tomatoes and water (or broth) and stir to combine.
5. Nest the pork bone (ham hock, smoked turkey) into the bottom of the pot.
6. Pour the rinsed beans all around and poke around with a spoon to make sure there are no clumps and everything is evenly distributed.
7. Lock the lid and cook for 40 minutes on manual/high followed by a full natural pressure release before reopening the pot. Fair warning: Due to the high volume of liquid in the pot, it will take a while to come up to pressure and also to come down again. Be patient.
8. Remove the pork bone and harvest any meat you can from it, returning the meat to the pot. Also add in any extras like diced ham and chopped parsley that you like. Let it sit for a few minutes to heat the ham through.
9. Serve and enjoy!
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Hearty Mixed Beans Stew: A Cozy Winter Recipe Delight - Pabs Kitchen
Embrace the warmth of a cozy winter meal with our hearty Mixed Beans and Potato Stew, effortlessly prepared in a pressure cooker! Blending the robust flavors of onion, tomato, ginger, and garlic with the aromatic spices of cumin and garam masala, this delightful stew guarantees comfort in every bite. Perfectly paired with warm rice or bread, it's not just a dish—it's a hug in a bowl! ????❄️ Watch the full video and let's cook up some comfort together! #MixedBeansStew #WinterRecipe #ComfortFood #EasyCooking #PressureCookerMeals #HeartyStew #WarmDish #CozyMeal #VegetarianRecipe
Cooking time 40 minutes, after preparing the ingredients
Serve around 6
Ingredients
2 cups or 400g mixed beans
400g Potato Chunks
1 big onion, blended paste
2 medium Tomatoes, blended paste
6 cloves Garlic, blended paste
1.5 inch Ginger, blended paste
7 Piri Piri, opened in Middle (any chilies you prefer)
3 tbsp spring Coriander chopped
1 tsp Cumin Powder
1 tsp Chili Powder
1/2 tsp Paprika
1/2 Turmeric Powder
1 tsp Garam Masala
1 tsp Cumin seeds
1 tsp Salt or to your taste
3 tbsp Mustard Oil
#mixedbeans #beansstew #winterstew #recipe
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TUSCAN WHITE BEAN SOUP RECIPE | healthy winter dinner recipe
Are you looking for the best Tuscan white bean soup recipe to enjoy right now AND meal prep another healthy winter dinner recipe too? This combination of protein-packed white beans, dark green spinach and rich roasted butternut squash is a warm and filling meal in a single bowl. And there's one bonus ingredient I guarantee will be new to your collection of tasty kitchen hacks - cashew cream!
INGREDIENTS
1 tbsp extra virgin olive oil
2 celery stalks, diced
2 sliced leeks and/or 1 large onion diced
1-2 tsp fresh minced or roasted garlic
½ tsp oregano, ½ tsp rosemary, ½ tsp rosemary
1 can (15oz) cooked cannellini beans, drained not rinsed
1 small roasted butternut squash (4 cups cooked)
1 Tbsp extra virgin olive oil
1 small lemon juiced
4 cups vegetable stock
sea salt and pepper to taste
½ cup cashew cream
4 cups baby spinach
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
#mediterraneanrecipes #souprecipes #mediterraneandietrecipes