I tried to get something similar to Campbells Bean with Bacon soup. I think it worked out great... but I'm baised.
If you are using an instant pot (IP), soaking the beans is not required, but I have found the beans are softer if I do. So, start by soaking the beans in plenty of water for 12-24 hours beforehand. If you are making chicken stock for the recipe you can do this the night before as well. The instant pot is fantastic for making stock!
Put the IP on sauté function and add about 2 tbsp oil when hot. Immediately add onion and stir frequently. When it begins to turn translucent add the garlic and cook about 1-2 minutes more. Add carrots, celery and ham and keep sautéing for approximately 5 minutes but you basically just want to cook them a bit. You could also stop sautéing once the garlic is done. Either way, cancel the sauté function when finished.
Add a small amount of the chicken stock and deglaze the bottom of the IP. This is especially important if some of the vegetables have caramelized on the bottom. Nobody wants the dreaded "burn" warning when the IP is pressuring up. Add most of the remaining stock, but keep some in reserve, just in case you run out of space.
Add the salt, worcestershire, liquid smoke, pepper, paprika, thyme and bitters. Give it a good stir.
Add the beans. I found that I could only fit about 2 cups less than the full 1 lb of beans. You don't want to overfill the IP but if you're using an 8 qt version then you should be golden! Put the ham bone on top of the beans. It should be below the level of the stock. If have room for the rest of the stock, add it now. Finally, add the two bay leaves. I put the ham bone and bay leaves on top so they are easier to remove at the end.
Make sure you don't fill the IP past the maximum level as that can cause issues if the food clogs the vent. Put the IP on high pressure and set the time for 60 minutes. Set the keep warm setting if you want, but I did not as I wasn't serving it the same night.
Once the time elapses you could let the IP do a full natural release, it will probably take 1-2 hours. I did this because my IP was actually OVER the maximum level (not recommended or endorsed!) and I did not want to attempt a quick release. If you have not exceeded the maximum level then free free to do a natural release for 30 minutes and then quick release the rest of the pressure.
Remove the ham bone and any cartilage, also remove the bay leaves and discard.
Using a slotted spoon, remove about half of the beans, trying to keep the carrots, ham etc. in the pot. Puree the extracted beans using an immersion blender. If you don't have one you can use a food processor or even a potato masher in a pinch.
Add the tomato paste and sambal oelek (if using) into the pot.
Return the pureed beans to the pot and give a big stir.
You can serve immediately or put in the fridge. The beans should release starch into the soup so it will thicken overnight and be even better the next day!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (591g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 249 | ||
Calories from Fat: 89 (36%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.9g | 13 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 33.9mg | 10 % | |
Sodium 1823.7mg | 63 % | |
Potassium 695.2mg | 18 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 19g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.