Twelve-Bean Stew with Turnips and Horseradish Cream

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* Exported from MasterCook *

 

Twelve-Bean Stew with Turnips and Horseradish Cream

 

Recipe By : The Pressured Cook ~ Lorna Sass

Serving Size : 5 Preparation Time :0:00

Categories : Main Dish Pressure Cooker

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups packaged twelve-bean mix -- or your own mixture

plus 3 tablespoons pearl barley, picked

over and rinsed, socked overnight in

ample water to cover, or speed-soaked *

1/2 ounce dried mushrooms -- (1/2 cup loosely

packed)

2 cups boiling water -- plus 3 cups tap

water

1 tablespoon olive oil

2 cups thinly sliced leeks or coarsely chopped

onions

2 teaspoons dried dillweed

2 large ribs celery -- cut info 1/1-inch

slices

1 1/2 pounds purple-topped turnips -- peeled and cut into

1-inch chunks

3 medium carrots -- peeled and cut into

1-inch chunks

1 1/4 teaspoons salt -- or to taste

Horseradish Cream

1 cup sour cream

2 tablespoons prepared horseradish -- preferably white (2

to 4)

 

Drain the beans and barley and set aside. Place the mushrooms in a bowl and pour

the boiling water on top. Cover and set aside until the mushrooms are soft,

about 10 minutes. Remove the mushrooms with a slotted spoon and chop them if

necessary. Set the mushrooms and soaking liquid aside.

 

Heat the oil in the cooker over medium-high heat. Cook the leeks, stirring

frequently, until slightly softened, about 3 minutes. Add the 3 cups of tap

water, chopped mushrooms, dillweed, celery, and reserved beans and barley. Pour

the mushroom-soaking liquid into the cooker, taking care to leave any residue in

the bottom of the bowl.

 

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to

maintain high pressure and cook for 9 minutes. Quick-release the pressure by

placing the cooker under cold running water. Remove the lid, tilting it away

from you to allow excess steam to escape.

 

Add the turnips and carrots. Over high heat, return to high pressure. Lower the

heat to maintain high pressure and cook for an additional 5 minutes.

 

Quick-release the pressure by placing the cooker under cold running water.

Remove the lid, tilting it away from you to allow any excess steam to escape.

 

Stir in the salt. If the beans or vegetables are not quite tender, set (but do

not lock) the lid in place and cook over medium heat until done. Serve the soup

in large bowls, with a generous tablespoon of Horseradish Cream in the middle.

Pass any remaining Horseradish Cream at the table.

 

Horseradish Cream:

Blend the sour cream with 2 tablespoons of horseradish in a small bowl. Add more

horseradish if you wish. (The amount you need will depend on your taste and on

the strength of the horseradish.)

 

 

Speed-Soaking Beans:

The pressure cooker offers the option of speed-soaking, a technique that takes

about 20 minutes and is roughly equivalent to soaking overnight. This method is

not completely reliable: If the beans are very fresh, they sometimes begin to

cook. (This is more a consideration with small beans than with large ones.)

However, the method is handy for a last-minute presoak:

 

Place the water and beans in the cooker, in a ratio of 3 parts water to 1 part

beans. (If using an old-fashioned jiggle-top cooker and preparing a large

quantity of beans, add 2 teaspoons of oil per cup of dried beans to control the

foam that develops during speed soaking.)

 

Lock the lid in place. Over high eat, bring to high pressure.

 

For small beans, such as navies: As soon as high pressure is reached, turn off

the heat.

 

For medium beans, such as Great Northerns: cook for 1 minute over high pressure.

 

For Large beans, such as chickpeas: Cook for 3 minutes under high pressure.

 

Turn off the heat and allow the pressure to come down naturally. Remove the lid,

tilting it away from you to allow excess steam to escape.

 

Drain and rinse beans and proceed as directed in the recipe.

 

Serves 5 to 6

 

 

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NOTES : It you prefer to make your own mixture-a terrific way to use up odd

amounts of beans in your pantry-don't feel obliged to use twelve different

types. Just be cure to include about 1/3 cup split peas or lentils, which cook

more quickly than other legumes and dissolve to thicken the stew. Also, soak 3

tablespoons of pearl barley along with your homemade bean mix to give added

body. (If you're using a purchased bean mix, check the label and add the barley

it the mix doesn't already contain some.)

 

Don't be tempted to omit the tasty Horseradish Cream you can opt for nonfat sour

cream, if you wish-as the stew looks too monochromatic without it. I love to use

red horseradish, which gives the topping a lively pink tint, but you may have a

preference for the purist white. (This is an aesthetic decision: The taste is

not affected.)

 

The amount of horseradish you use will depend upon the potency of your batch and

how much you enjoy its flavor.