Albanian Bean Jahni Soup For Pressure Cooker Food

ALBANIAN WHITE BEAN SOUP (JANI ME FASULE)

Steps:

• In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
• In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
• Add the tomato paste, chopped parsley, sweet paprika, and chili powder. Mix well. Reduce heat to low (or a simmer) and cook covered 3 - 4 hours. Adding more water if needed. Add sea salt, to taste.
• Enjoy especially after a day or two covered in the refrigerator! (Soups tend be better over a bit of time and this one benefits extensively).

ALBANIAN BEAN JAHNI SOUP FOR PRESSURE COOKER

Steps:

• Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.
• Saute onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder to taste.
• Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cook on High pressure for 30 minutes in a pressure cooker (or simmer 2 hours on stove). This should produce a thick juice, covering beans by inch.
• Serve hot.

MINESTRONE SOUP WITH TORTELLINI (PRESSURE COOKER)

Steps:

• Pressure Cooker: Add oil to the pressure cooker and heat on high or "brown" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a "quick release" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or "brown" with the lid off to your preference. Serve topped with parmesan cheese.
• Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.

GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER

Steps:

• Follow directions on bean bag for presoaking the beans.
• Drain and rinse beans, sit aside.
• In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
• Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
• Once pressure has been reached, reduce heat to low and cook for 30 minutes.
• Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
• Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
• Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.