Directions
Senate Bean Soup, This is an old recipe given to me by my mother. I have tasted different versions but this one is my family’s favorite., I’m hoping the paragraphs are separate this time, it’s hard to read otherwise. I see no way to edit the other tweak. If using a 48 oz. Jar of Randalls Beans; add beans to pot, while bringing beans up to a simmer add 1 quart of water plus 1 Tablespoon of Chicken Base. No need to simmer for 1/ hours as called for at the end of step no. 4. Continue with Step No. 5 to finish the soup. For Pressure Cooker: If possible soak the dried beans overnight. If not soaking beans overnight then place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.Drain the soaking water and rinse the beans again. Put the beans back into the PC. Add 6 cups of water and up to 2 Tbl of Minor’s Chicken Base. Add ham and and all other ingredients to PC and cook for 10 minutes at 15 psi. Let pressure drop naturally. Beans are done if easily mashed with a spoon. Pressure Cooker using un-soaked hard beans: Sort and rinse the beans: Sort the navy beans, removing broken beans, stones, or dirt clods. Rinse the beans and set aside. Pressure cook the beans: Drain the navy beans, rinse, and add to the pressure cooker. Lock the lid on the pressure cooker, and cook at high pressure for 30 minutes in an electric PC, or 26 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you even when its not under pressure, the steam in the cooker is very hot. After pressure cooking, I needed about 7 or 8 minutes of simmering with a regular lid to get the beans to the doneness I like., If using a 48 oz. Jar of Randalls Beans; add beans to pot, while bringing beans up to a simmer add 1 quart of water plus 1 Tablespoon of good quality chicken base like Better Than Bouillon. No need to simmer for 1/ hours as called for at the end of step no. 4. Continue with Step No. 5 to finish the soup. For Pressure Cooker: If possible soak the dried beans overnight. If not soaking beans overnight then place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.Drain the soaking water and rinse the beans again. Put the beans back into the PC. Add 6 cups of water and up to 2 Tbl of Minor’s Chicken Base. Add ham and and all other ingredients to PC and cook for 10 minutes at 15 psi. Let pressure drop naturally. Beans are done if easily mashed with a spoon. Pressure Cooker using un-soaked hard beans: Sort and rinse the beans: Sort the navy beans, removing broken beans, stones, or dirt clods. Rinse the beans and set aside. Pressure cook the beans: Drain the navy beans, rinse, and add to the pressure cooker with all the other ingredients. Lock the lid on the pressure cooker, and cook at high pressure for 30 minutes in an electric PC, or 26 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you even when its not under pressure, the steam in the cooker is very hot. After pressure cooking, I need about 7 or 8 minutes of simmering with a regular lid to get the beans to the doneness I like.
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