Whether you’re a current lover of beans, or just starting to acquire a taste for them - stay connected to our “Bean Index” (here) for all the different dishes we create with these bountiful, healthful, inexpensive dried beans!

I happen to really love the little white Navy Beans.  Check out how I added them into our version of Olive Garden’s Zuppa Toscana!  This is one of Eric’s favorite soups and I’m finding that by incorporating the beans - I don’t even desire to add the heavy cream.  The Navy beans are so creamy and tender on their own that it adds such a nice texture to compliment this amazing soup!

Here’s how simple it is:

Rinse your dried beans really well and pick through them for any small pebbles or broken beans.  Then place in a bowl and pour in enough cold water to cover by a few inches.  Allow this to sit at room temperature for at least 4 hours.

After the beans have soaked for at least 4 hours, drain the beans and the soaking liquid and rinse the beans real well.  Place the rinsed beans into the pot of your pressure cooker.

Pour several cups of water into your pressure cooker, you want the beans to be covered by a couple of inches of water.  Drop in a bay leaf and drizzle about a tablespoon of oil over the top of the water.  Do not stir, this prevents foaming.

Lock the lid of the pressure cooker in place and cook over High Pressure for 14 minutes.  After the cooking time has expired, quick release the pressure.  I used the timing in my “Easy Pressure Cooker Cookbook” by Diane Phillips.

Carefully open the lid, tilting it away for you in case of any residual steam.  Carefully drain the cooked beans.  You can reserve the cooking liquid if you choose.  Discard the bay leaf.

The beans are now cooked and ready to incorporate into your favorite recipe or eat as is!  You can refrigerate them for 3 days or freeze them for future use!