WHITE BEAN GAZPACHO - PRESSURE COOKED

WHITE BEAN GAZPACHO - PRESSURE COOKED image

Yield 6 servings

Number Of Ingredients 15

Previous Next

1 1/2 cups dried navy (pea) beans, picked over and rinsed, soaked overnight in ample water to cover or speed-soaked (page 185)
4 cups boiling water
1 tablespoon olive oil (optional, except for owners of jiggle-top cookers)
2 teaspoons minced garlic
1 cup coarsely chopped onions
2 large bay leaves
2 teaspoons sweet paprika
Generous pinch of crushed red pepper flakes
Salt to taste
1 cup seeded and finely chopped fresh plum tomatoes
1/2 cup diced green bell peppers
1 cup peeled, seeded, and diced cucumber (Kirby's are nice)
1/4 to 1/3 cup finely chopped red onion or scallion greens
1 tablespoon full-flavored olive oil
1 to 3 tablespoons red wine vinegar (sherry wine vinegar is especially good)

Steps:

rain and rinse the beans. Place them in the cooker with water, oil (if needed), garlic, onions, bay leaves, paprika, and red pepper flakes. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. The beans should be quite soft. If they are not, return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until beans are done. Remove the bay leaves and puree the soup in two to three batches in a blender (preferred) or food processor. Add salt. Transfer to large storage container, cover, and chill. Just before serving stir in tomatoes, cucumbers, green pepper, onion, olive oil, and vinegar to taste. (The soup should have a slight piquant edge.)