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LOCATION: Recipes >> Pressure Cooker >> Bean Stew 01

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Twelve-Bean Stew With Horseradish Cream
Serving Size : 6

2 cups packaged twelve-bean mix (or your own mixture plus 3 Tbs pearl barley)
1/2 ounce dried porcini mushrooms (1/2 cup loosely packed)
2 cups water to cover or speed-soaked
3 cups water
1 tablespoon olive oil
2 cups thinly sliced leeks or coarsely chopped onions
2 teaspoons dried dill
2 large ribs celery, cut into 1/2-inch slices
1 1/2 pounds purple-topped turnips, peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch chunks
1 1/4 teaspoons salt, or to taste

1 cup sour cream
2 tablespoons red or white prepared horseradish, plus more to taste

Drain beans and barley and set aside. Place mushrooms in a bowl
and pour boiling water on top. Cover and set aside until mushrooms
are soft, about 10 minutes. Remove mushrooms with a slotted spoon
and chop any large pieces. Set mushrooms and broth aside.

Heat oil in the cooker over medium-high heat. Cook leeks, stirring
frequently, until slightly softened, about 3 minutes. Add 3 cups
of tap water, chopped mushrooms, dill, celery, and reserved beans
and barley. Pour mushroom broth into cooker, taking care to leave
any residue in the bottom of the bowl.

Lock lid in place. Over high heat bring to high pressure. Lower
heat to maintain high pressure and cook for 9 minutes. Quick-release
the pressure by placing the cooker under cold running water. Remove
lid, tilting it away from you to allow excess steam to escape.

Add turnips and carrots. Over high heat, return to high pressure.
Lower heat to maintain high pressure and cook for an additional 5
minutes. Quick-release the pressure. Remove lid, tilting it away
from you to allow any excess steam to escape. Stir in salt to taste.
If the vegetables are not quite tender, cover and cook over medium
heat until done.

Prepare Horseradish Cream by combining the sour cream and horseradish
in a bowl. Add salt, if needed, and additional horseradish to taste.

Serve soup in large bowls, with a generous tablespoon of Horseradish
Cream in the middle. Pass any remaining Horseradish Cream on the
side.

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