Albanian Bean Jahni Soup for Pressure Cooker |
|
 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
|
The mint makes this distinctive. I think beans cook up best (and quickly) in a pressure cooker, but this may also be simmered for 2 hours on the stove. Ingredients:
2 cups dry white beans |
1/2 cup onion, chopped |
1/2 cup olive oil |
2 tablespoons tomato sauce |
1 tablespoon parsley, chopped |
1 tablespoon mint, chopped |
salt, to taste |
chili powder, to taste |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve hot.
|
|