Albanian Bean Jahni Soup For Pressure Cooker Recipes

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ALBANIAN WHITE BEAN SOUP (JANI ME FASULE)



Albanian White Bean Soup (Jani Me Fasule) image

A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, "This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night." Modified from a recipe found on http://www.yasalamcooking.com.

Provided by UmmBinat

Categories     Beans

Time 15h15m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 9

1 1/2 cups dry white beans, washed, picked over, soaked over night, and rinsed
4 cups water
1 medium chopped onion
1/4 cup butter
3 tablespoons tomato paste
1/4 cup chopped flat leaf parsley
1 tablespoon sweet paprika
sea salt, to taste
1/2 teaspoon chili powder (the mixed one)

Steps:

  • In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
  • In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
  • Add the tomato paste, chopped parsley, sweet paprika, and chili powder. Mix well. Reduce heat to low (or a simmer) and cook covered 3 - 4 hours. Adding more water if needed. Add sea salt, to taste.
  • Enjoy especially after a day or two covered in the refrigerator! (Soups tend be better over a bit of time and this one benefits extensively).

GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER



Good Ol' Southern Soup Beans for Pressure Cooker image

Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and considered a main course, but can also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. I grew up on soup beans and every southern cook has a different way of making it. This is my version which is a combination of the way my Grandmother, Granny, and Mom made it. I like to use a pressure cooker to speed up the process, but you can use a regular pot, just keep an eye on the water level so it doesn't boil down. You have to crumble cornbread in it when you serve it for that down home authenticity.

Provided by AbsurdBookNerd

Categories     Beans

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 lb dried beans (pinto preferred, but almost anything will work, my school cafeteria always made them with navy beans)
1 ham hock (salt pork, ham bone, or other salty pork)
1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter or 1 tablespoon bacon grease
6 cups hot water

Steps:

  • Follow directions on bean bag for presoaking the beans.
  • Drain and rinse beans, sit aside.
  • In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
  • Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
  • Once pressure has been reached, reduce heat to low and cook for 30 minutes.
  • Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
  • Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
  • Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.

Nutrition Facts : Calories 16.8, Fat 1.4, SaturatedFat 0.9, Cholesterol 3.8, Sodium 18.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 0.1

JANI ME FASULE (ALBANIAN BEAN SOUP)



Jani me Fasule (Albanian Bean Soup) image

A traditional white bean soup that is usually served with a salad and a loaf of crusty bread. This is an adaptation of a recipe found in an Albanian cookbook given to me by friends in Tirana and suggestions from same friends. TIME DOES NOT INCLUDE OVERNIGHT BEAN SOAKING

Provided by Lori Loucas

Categories     Bean Soups

Time 1h45m

Number Of Ingredients 13

1 c dried white beans
3 Tbsp olive oil
1 onion, chopped
3 clove garlic, crushed
2 carrots, peeled and sliced
2 stalk(s) celery (with leaves), chopped
2 tomatoes, seeded and chopped
2 bay leaf
2 Tbsp tomato paste
5 c boiling chicken broth or water
1/2 lemon, juice of
1 Tbsp fresh mint, minced
1 Tbsp parsley, minced

Steps:

  • 1. Soak the dried bean in water overnight.
  • 2. Drain the beans, rinse, and boil in plenty of water for 15 minutes, covered. Drain again and discard the water.
  • 3. Heat the olive oil in a Dutch oven. Sweat the onions and garlic over low heat, then add all the other ingredients EXCEPT the lemon juice, mint and parsley. Salt and pepper to taste. Bring to a boil and cook at high heat for 3 minutes.
  • 4. Reduce the heat and simmer, covered, until beans are tender (about an hour). Add more broth/water if necessary.
  • 5. Serve hot with lemon juice, mint and parsley. Drizzle a bit of good quality olive oil, if desired. A good crusty bread is excellent with this soup.

ALBANIAN STEWED GREEN BEANS AND POTATOES WITH SMOKEY SEITAN



Albanian Stewed Green Beans and Potatoes With Smokey Seitan image

In the heart of the Mediterranean, on the Adriatic and Ionian Seas, Albania is fast becoming one of the world's most interesting getaways. Still relatively unspoiled by globalization, an inspiring mixture of civilizations and cultures - making this European country truly unique. This Stewed Green Bean recipe is a great flavorful way to use green beans! The recipe makes enough for two hungry people, so if you have more people at home double the recipe. The recipe uses three tablespoons of olive oil so if you want to make this lower fat feel free to reduce some of the oil. You can replace the seitan with storebought "beef" or "chicken" chunks, or even veggie crumbles. Taken directly from the Vegan Foodie.

Provided by Sharon123

Categories     Greek

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 cups seitan, cut into bite size pieces (can use beef or chicken style chunks from Morningstar or other brand)
2 cups green beans, trimmed and cut in half
1 small red potatoes, cut into bite size pieces
1 medium onion, sliced thinly
3 -4 garlic cloves
1 medium tomatoes, diced (or one half of a large tomato)
1 teaspoon paprika
1/2 teaspoon oregano
1 pinch chili flakes (optional)
2 cups vegetable broth (or water, you may need to add more liquid)
3 tablespoons olive oil plus 1 tablespoon olive oil
1 1/2-2 teaspoons liquid smoke (may need to use more to get the right flavor, so adjust to your taste)
smoked salt, to taste (Optional, if you donà t have smoked salt use regular salt)

Steps:

  • Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough, add the seitan and saute until golden on all sides about 4-5 minutes. Towards the end at the liquid smoke and Smoked Salt. Remove from pot and set aside.
  • Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. If your pot has burned pieces from the seitan, deglaze it with a bit of vegetable broth. Add the garlic and saute for a minute until fragrant. Now it's time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.
  • Now add the tomato, paprika, oregano, chili flakes and season with salt and pepper. Saute for another two minutes. Add the vegetable broth or water and bring to a boil and then to a simmer. After a couple of minutes add the seitan that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Remember to not go heavy on the salt because the Smokey Seitan is salt already from the smoked salt. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking.
  • I like to serve these stewed green beans with some rice, bread, and a side salad or vegetable.

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