Cranberry Beans Soup

[Guest guest]

Cranberry Bean Soup

*Cranberry Beans come dried and have a similar taste to Pinto Beans.

 

Cooking Dried Cranberry Beans - I rinsed 1 1/2 c. dried cranberry beans and

added them to hot water(enough to cover them by about 2 inches) in a

pressure cooker. I sealed the lid and brought it to a boil. Turned down

the heat to low and cooked about 10 minutes. I turned off the heat but left

the pot still sealed on the same burned for one hour. After one hour turn

back onto high and bring back to a boil. Turn down to low. Cook about 25

minutes. Then open the Pressure Cooker for the first time, following your

pressure cooker directions. With mine, I take the pot to the sink and run

cold water over the sealed pot. You will hear it when it releases the lid.

Turn off the water and twist to open it. Check for tenderness. Drain off

any excess water, leaving enough to simmer for about 5 minutes with salt.

Cover once again and cook longer if not the tenderness you prefer. You can

eat it just like this, if you just wanted some beans to eat, but we like it

much better by proceeding on with the remaining ingredients to make it more

of a soup mixture.

 

Remove lid. Add

1 can of Petite diced Tomatoes with Green Chilies, 1 diced onion,

1 diced bell pepper,

1 t. minced dried garlic,

1 t. cumin,

2 Bay leaves.

1/2 t. Bakon - Smoked dry seasoning

Add 2 c. water to make it more soup.

 

Simmer covered for 10 minutes. Remove Bay Leaves

 

Enjoy,

Judy