Thirteen Bean Soup in Thirty Minutes: Pressure Cooker Recipe
A quick stew goes a long way
If you've ever received one of those 13 bean soup mixes, but been daunted by how long they take to cook, you could try cooking them in a pressure cooker. Don't have a pressure cooker, try the crock pot version below.
A thirteen bean soup is exactly what it sounds like. It is a dry mixture of commonly used beans–pinto, kidney, lima, navy, lentils– pre-mixed to save us from spending an hour at the bulk bins measuring out the right amounts of dry beans. Some thirteen bean soup mixes contain spice packets. These spices vary but mostly consist of salt, pepper, cumin, and onion powder.
Put three cups of chicken or vegetable stock in a pressure cooker.
Heat the stock until it is almost boiling.
Rinse the beans for the soup then add them to the stock. If rice is not in the mix of beans add a half cup of rice to it.
Cover the lid to the pressure cooker and let it get up to pressure.
Cook for 30 minutes.
While the soup is cooking, brown a pound of seasoned ground beef in a skillet with chopped onions. Drain the excess fat off of the beef.
When the soup is done cooking, add the beef to the soup to make it a fine, quick stew.
Thirteen Bean Stew in Crock Pot
If you don't have a pressure cooker to make this recipe quickly, try the slow cooker version.
Load your crock pot up with all the stock and beans. Leave it on low for 6 hours. Then, brown your beef and add it to the stew. The result will be the same: a hearty meal with minimal prep time.
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