mung beans/green beans - washed and soaked for 1 - 2 hrs 1/2 cup dried kelp (海带)
the 6 quarts pr essure cooker. Close the lid and cook on high - 15 lbs pressure for 30 minutes - time starts when the 15 lbs of pressure has been reached, that is the pot will be hissing like crazy. Reduce heat to maintain 15lbs pressure.
Bring to a boil and cook until beans are tender. Add to soup. 4 cups greenbeans8 cups water1 large onion2 carrots2 tablespoons oil2 tablespoons flour1/4 teaspoon salt1 pint tomato juice1 tablespoon brown sugar2 teaspoons lemon juice Cook 4 cups greenbeans, cut in-to thirds, one whole onion and 2 sliced carrots in 8 cups salted water. 4 cups greenbeans
Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium. Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup
Ladle the soup into bowl and top with sour cream, grated cheddar cheese and baked tortilla strips. 2 (14 ounce) cans red kidney beans, undrained. 1 (10 ounce) can diced tomatoes with green chilies, undrained
You want the consistency to be like a very thick soup. Among their cabinets were mung beans, which rise to the level of sacred to my friend, and puy, French lentils, which I’ve been meaning to find, but hadn’t gotten around to it