Bean Soup

Today is a therapy day for Michael, so I will just leave you a recipe. This is our Bean Soup that we have quite often. I like to eat it with homemade wheat bread and butter. It is great on a chilly day. You can choose what kind of beans you use; I typically use Pinto, Red, or Kidney.
Enjoy!

BEAN SOUP - Regular and Pressure Cooking Methods

Regular Method:
Clean 4 cups of Dried Beans by picking out rocks and broken up beans. Pour Dried Beans into a pot that is at least 8 qts and rinse thoroughly. Fill pot with water, leaving only about 1" of the top of the pot unfilled. Add 2 TBS Olive Oil and stir. Cover. Heat on high and bring water to a boil. Turn off heat and allow beans to soak in the water overnight.

Drain water and rinse beans thoroughly. Fill pot again with water to 1" of the top of the pot and add 2 TBS Olive Oil and 2 TBS of Beef or Chicken Bouillon. Cover. Bring water to a boil and simmer until beans are soft.

Pressure Cooker Method (more recipes at http://www.gopresto.com/recipes/pressurecooking/index.php)
Clean 4 cups of Dried Beans by picking out rocks and broken up beans. Pour Dried Beans into a pressure cooker that is at least 8 qts and rinse thoroughly. Fill pot with water to fill line. Add 2 TBS Olive Oil and stir. Cover. Heat on high and bring water to a boil. Turn off heat and allow beans to soak in the water for several hours.

Drain water and rinse beans thoroughly. Fill pot again with water to the fill line and add 2 TBS Olive Oil and 2 TBS of Beef or Chicken Bouillon. Cover with lid and pressure regulator/rocker. Bring water to a boil on high heat, when boiling lower heat to med high and let rock for 25 min.

Let pressure release on its own.