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From: Sandy Laurie (
Subject: This is how we like it. Revisions of all sorts work well.
Date: March 19, 2003 at 8:05 am PST

In Reply to: can i get this recipe from you? i'd surely appreciate it! :) n/t posted by gabrielle on March 19, 2003 at 7:29 am:


About 1-1/2 cups dried mixed beans, soaked overnight. We use 15 bean mix.
1 tbsp olive oil (can eliminate for LF cooking)
1-2 tbsp coarsely chopped garlic
2 cups coarsely chopped onions
2 large celery ribs, diced
2 large carrots, halved lengthwise and cut into 1/2" slices
1 large bay leaf
1-1/2 tsp dried basil
1 tbsp oregano
1/2 tsp cayenne
5 cups boiling water
Optional added ingredients: Whatever veggies you have in the fridge. Turnips are good. We've also used broccoli and corn.
Large can diced tomatoes
salt and pepper to taste
pasta - we like it with elbow macaroni

drain and rinse the beans and set aside.

Heat the olive oil in the pc and lightly brown the garlic. Add the onions and cook for a minute or three, stirring. (For LF, skip this step and use roasted garlic or throw garlic and onions in with the rest of the ingredients.)

Add the celery, carrots, bay leaf, basil, oregano, cayenne, beans, boiling water and whatever optional veggies you're using.

Lock the lid in place and bring to high pressure. Lower the heat just enough to maintain high pressure and cook for the length of time needed for the longest cooking beans. We go 14 minutes because we have some big ones in there.

Let the pressure come down naturally or use quick-release, depending on how hungry you are. Test the largest beans to see if they've cooked through. IF not, bring back up to pressure for a few minutes and test them again.

Remove the bay leaf and add the tomatoes. At this point, you can add the pasta and cook it right in there, but I like my pasta well rinsed, so we cook it separately and add it just before eating.

Serve with a green salad and a crusty bread.

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