Navy Bean Soup-Pressure Cooker |
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Prep Time: 720 Minutes Cook Time: 30 Minutes |
Ready In: 750 Minutes Servings: 12 |
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Ingredients:
4 cups dried navy beans |
1/2 cup vegetable oil |
2 teaspoons salt |
3 lbs ham shank |
2 medium onions, chopped |
4 carrots, sliced |
4 celery ribs, sliced |
1/4 cup minced green pepper |
2 cups tomato sauce |
2 cloves garlic, minced |
salt and pepper |
3 quarts water |
Directions:
1. Soak beans overnight in vegetable oil, salt and water to cover.
2. Drain and discard liquid.
3. Place beans and all remaining ingredients in cooker.
4. Close cover securely.
5. Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.
6. Let pressure drop of its own accord.
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