Tuna Bean Soup (Pressure Cooker)
For clarification, this is tuna AND bean soup, no tuna beans were harmed in the making of this soup. There is two steps to this, first we are going to cook the beans in a pressure cooker, then we will add tomatoes and tuna when not on pressure. I use a stove top 9 liter (9½ quart) pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker. This is a 2 for 1 recipe, beans for this dish plus bean broth for a soup or noodles another day.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry Great Northern beans, (1 lb)
- water, as needed
- 2 tablespoons cooking oil, and as needed
- 1 onion, diced
- 150 grams fresh mushrooms, sliced, (5 oz)
- 1 teaspoon dried rosemary, or 2 sprigs fresh
- 2 cups fresh tomatoes, diced
- ½ teaspoon Worcestershire sauce
- 1 can tuna in brine, drained
- salt and pepper, as desired
- fresh spring onions, sliced, for garnish
Instructions
- Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours. If you are going to soak these overnight, place in the fridge, this will reduce the chance of the beans fermenting.
- After 6 hours, drain and rinse the beans and add to your pressure cooker. Add 8 cups of water, bacon, and the 2 tablespoons of cooking oil, the oil keeps the beans from foaming so do not skip the oil.
- Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, indicating full pressure, start timing this for 8 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
- At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure, this takes 10-15 minutes.
- While the pressure cooker is cooling, heat a non stick pan with 1 tablespoon of cooking oil, when hot, add the onion and mushrooms. Saute until the onion is softened and the mushrooms have released their water, cook for another minute or two evaporate the water off. Transfer the onion and mushrooms to a dish and set aside.
- When the pressure is released, open and remove the lid and set that aside, you won't need the lid for the rest of the cooking. Pour the contents into a large strainer that is on top of a large pot. Now you have beans for this recipe and bean broth for another recipe, see, 2 for 1.
- Return the beans to the pressure cooker pot along with 1½ cups of the bean broth. Add the tomatoes, sautéed mushrooms and onion, rosemary, salt, and Worcestershire sauce. Stir to mix together and put on low heat to simmer for 15-20 minutes to cook down the tomatoes and the liquid will reduced some. Taste and season with salt and pepper as desired.
- Stir in the drained tuna, simmer for another 5-10 minutes to heat the tuna through.
- Ladle into bowls and garnish with sliced spring onion. Serve and enjoy.
- Take the remainder of the bean broth and pour that into a jar and let it cool, then place in the fridge. Use as a base for a soup or noodles, use within 2-3 days.
Notes
Low cost per serving for sure.
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