Bean soup in a pressure cooker

Submitted by enr on 10 Aug 2014
250 g beans
1/3 cup sunflower oil
150 ml mashed canned tomatoes
2 tbsp fresh or 1 tbsp dried mint
1 and 1/2 tsp salt
1 tsp paprika (optional cayenne)
1/2 onion
Beans soak for 4 5 hours in cold water. This water is discharged and pour a new one which covers it with three fingers. Put it on the fire and then boiling for 2-3 minutes remove from heat. The water is discharged, the beans are transferred into a pressure cooker, pour 1 liter of water, put the salt, the oil, onion and red pepper, pan close and put on fire. Once the valve of the pan starts to hiss, reduce to a minimum the fire and boil for 1 hour. Open pan, immediately add the tomatoes and mint - while the dish is hot, stirring to combine flavors and can immediately serve.
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10 Aug 2014