If you have a good bean mix, you can use it as a blank canvas for a variety of soups and chilies. This video shows a fairly classic 13 bean soup, but you can change your ingredients (veggies, meats, seasonings) to customize to your liking. I used Bob’s Red Mill’s stovetop recipe as my guide, but made some modifications to convert it to a pressure cooker as well as some personal choices (adding more veggies, different herbs, and using the BTB Italian Herb flavor).
Here’s a link to the original stovetop version for your reference: www.bobsredmill.com/recipes/h...
NOTES:
• Bean Mix Choices: No brand loyalty here. Use any bean mix you have/prefer or make your own mix by exploring the bulk section of your grocery store. The only thing to be mindful of is to know which beans take the longest to cook. The longest cooking beans in this BRM mix are pinto, garbanzos, and kidneys which need 45 minutes. And many of the quickest ones (lentils & split peas) will ultimately mash and add texture to the broth - all good for me!
• Broth Choices: BRM’s stovetop recipe uses chicken broth, but I wanted to try out Better Than Bouillon’s (BTB) new culinary collection Italian Herb flavor base. It was an excellent choice, but stick with the chicken if that’s what you have.
◦ Side-note: I bought all four of the BTB culinary collection and can’t wait to make videos showing how I’m using them - Italian Herb, Sofrito, Adobo, and Smoky Chipotle. Yum!
• Meat Choices: On the day I shopped for this video, it was a toss-up on whether to buy smoked ham hocks or smoked turkey wings. They were selling for about the same price, but knowing my husband can’t get enough ham, I went for the hocks. Make sure to harvest all of the meat after cooking to add back into the soup. Also, you can supplement with extra chopped ham or other cooked meats if you want more meatiness. Personally, I like my bean soup to be more beans than meat!
• Greens Choices: Kale is easy, cheap, delicious, and nutritious so it tends to be my go-to. But you can use any soft, quick-cooking greens you like. Some ideas for greens that wilt into soup are spinach, mustard greens, napa cabbage, parsley, celery leaves, etc. - all chopped small or thinly sliced.
**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**
Instant Pot Duo 6qt: amzn.to/43bDS9Q
Today’s Ingredients:
2 TB extra virgin olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
6 cloves garlic, minced
2½ TB Better-than-Bouillon Italian Herb flavor base (or other flavor you prefer)
2 bay leaves
1 tsp dried oregano
½ tsp dried thyme
½ tsp red pepper flakes (optional)
8 cups water
2 cups Bob’s Red Mill 13 Bean Soup Mix, sorted and rinsed (no soaking required)
1 lb smoked ham hock (or smoked turkey leg/wings)
14.5 oz can crushed tomatoes (preferably fire-roasted!)
4 oz kale, stemmed and chopped (about 4 cups tightly packed)
salt & black pepper, to taste
Instructions:
1. Preheat the Instant Pot to the highest sauté setting and add the oil when the display reads “HOT.” Add the onion, carrots, and celery and cook, stirring occasionally, until just softened.
2. Add garlic, flavor base, bay leaves, oregano, thyme, and red pepper flakes. Cook, stirring constantly, for just another minute until fragrant.
3. Add 1 cup of water to deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits from the bottom to prevent getting a “BURN” warning later. Then add the remaining 7 cups of water.
4. Add the rinsed beans and stir to evenly distribute the ingredients.
5. Nest the ham hock down into the liquid so that it’s fully submerged.
6. Lock and seal the lid and cook on high for 45 minutes followed by a full natural pressure release. Note that the NPR will likely take 30+ minutes due to the high volume of liquid and ingredients in the pot.
7. Remove the ham hock and bay leaves. Discard the bay leaves, ham skin, and bones. Pick out the meat and shred or chop into small pieces to be added back into the soup. [If you are feeling ambitious, save that ham skin for later. You can let it dry out a little and then fry or air fry to make crispy pork chicharron...yum!]
8. Stir the crushed tomatoes and chopped kale into the soup and bring it back to a simmer on sauté mode. Simmer for 5-10 minutes to soften the kale. Then add the ham meat back in just before serving.
9. Taste and adjust seasoning as needed. Serve with optional parmesan cheese and ENJOY!
@bobsredmill @BetterThanBouillon
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