Very easy with a pressure cooker, but works fine on the stove top, too.
For pressure cooker: 10 minutes prep; 50 minutes cooking time. On the stove: 10 minutes prep; 2 1/2 hours cooking time. Note: Allow for overnight soaking of beans.
Ingredients
- 1 lb. great northern beans, dried
- 1 medium onion
- 2 ribs celery
- 1 small green pepper
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon white pepper
- 1 tablespoon soy sauce (or gluten-free tamari)
- 1 teaspoon salt
- 1 tablespoon Tabasco
Directions
- Soak the beans overnight. Drain the soaking liquid.
- Put the beans into the pressure cooker with 5 cups water and start heating, uncovered.
- Meanwhile, chop all vegetables fine, by hand or in a food processor. As you chop each one, add it to the pressure cooker.
- Add remaining ingredients except Tabasco. Check water level in cooker and add another cup if there isn’t sufficient water to cover all ingredients by 1 inch.
- Seal the pressure cooker and set the timer for 12 minutes (electric) or bring to high pressure and cook for 12 minutes once pressure is reached.
- Remove from heat (or turn off electric cooker) and allow pressure to come down naturally. If pressure is not down in 20 minutes, quick-release the pressure.
- Check beans for doneness. They should be tender, and most should be starting to fall apart. If your beans are still tough, return them to high pressure for a few minutes.
- If beans are tender, add Tabasco and cook uncovered until liquid reduces and the cooking water starts to become more like a sauce. Stir often to make sure they are not burning on the bottom and to incorporate any dried beans on the sides of the pot.
- After about 20 minutes, if the liquid still seems watery rather than creamy, you can take an immersion blender and blend part of the beans (be sure to remove bay leaves first).
- Add additional salt to taste.
- Serve over hot rice with hot sauce on the table.
Servings/Yield: 8 servings
Notes:
- Beans needed 5 minutes additional time in the pressure cooker.
- To cook in a regular pot, follow all directions, adding enough water to cover beans by an inch, cover, and cook on low until beans are beginning to break down and the water has become a sauce, at least 2 hours. Stir periodically and add more water as needed (may require several more cups).
