Bean with "Bacon" Stew | Pressure Cooker

Tastes like bean with bacon soup, but it's vegan and has no oil.

1 pound dry pintos, soaked in water over night, drained
4 cups bean cooking liquid
1 chopped onion , about 1 1/2 to 2 cups
1 cup chopped mushrooms
2 diced carrots
1 chopped stalk of celery
2 cloves minced garlic
1 can tomato paste
2 Tablespoons soy sauce or liquid aminos
1 Tablespoon maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt (optional)
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper

Cook the soaked pintos with 6 cups fresh water and one bay leaf under pressure 44 minutes with natural release. Remove bay leaf. Drain, reserving the cooking liquid.

Saute' onion and mushrooms in a small amount of water for 5 minutes. Add 4 cups of the reserved bean cooking liquid and all the other ingredients except the beans. Cook under pressure for one minute and quickly release pressure.

Stir in the cooked beans.

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Soup variation: Add a pound of fresh tomatoes, diced (or one 15 oz. can of diced tomatoes, undrained) along with the tomato paste, vegetables and spices. Also, add any remaining bean cooking liquid. As per the instructions above, cook under pressure for one minute, quickly release pressure, stir in the cooked beans.

Cajun 15 Bean Soup

This is a plant-based version of a recipe found on the bag of mixed beans.

Ingredients

20 ounces dried mixed beans, such as 15 Bean Soup
8 cups water or vegetable stock
1 large onion, diced (2 cups)
1 stock celery, sliced
1 green bell pepper, diced
2 cloves garlic, minced
1 Tablespoon lemon juice
15 oz. tomatoes, diced
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon red pepper
1/4 teaspoon black pepper

Instructions

Soak beans in 2 quarts water overnight. Drain.

In the pressure cooker, saute' onions, celery, bell pepper and garlic in 1/4 cup water or vegetable stock for about 5 minutes.

Add the lemon juice, tomatoes, 8 cups of water, beans, and spices. Cook under pressure for 35 minutes and allow natural release for 10 minutes, then quick release the remaining pressure.

If not using a pressure cooker, simmer the beans in a large pot for an hour or until the beans are tender.