Navy bean soup #2 (vegeterian)


This is an update of Navy bean soup #1. This new version uses the Instant Pot (pressure cooker), which does a much better job making the soup, and does it much faster!

Serves 2, scale as necessary. This was just a tester-sized recipe.

5 oz. navy beans (dried)

1/2 yellow onion, finely diced
1 small carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced

1 dried chile (I used a pasilla)
1 bay leaf

16 oz. water

1 tsp. miso (I used shiro miso, but it probably doesn't matter)
dash liquid smoke

Soak the beans overnight. Discard the water.

Cut the vegetables.

Stem the chile, slice it in half, and remove the seeds. It's not necessary to cut up the chile because it, and the bay leaf, will be removed before serving.

Here are the vegetables ready to go.

I added all of the ingredients to the Instant Pot and used the Beans/Chili setting (30 minutes, high pressure). After completion, I unplugged it and let it rest for 30 minutes before releasing the pressure.

Remove the bay leaf and chile.

Season with salt and freshly ground black pepper.

Add 1 tsp. miso and the liquid smoke. This is optional, but it really does add a nice flavor. I tasted it before and after, and the miso does add an extra dimension to the flavor. It's best not to boil miso, however, so keep that in mind when reheating. The smoke flavor is a nod to standard bean soup, which is usually made with a smoked ham hock.

Serve! It was really good.


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This page contains a single entry by Rick Kasguma published on March 7, 2017 5:42 AM.

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