Night Crossing Soup Pressure Cooker

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I make this soup for our night crossings of the sea of cortez. before leaving port, i prepare a pot of soup so we don't have to worry about dinner! a pressure cooker is great because it can also be used to hold the soup without refrigeration for several hours. i prepare the soup through step number 7, open it up and confirm that the bean are done, and then bring the pot up to pressure again, then remove from the heat. later, when it's dinner time, i remove the lid, add the tomatoes and meat, returning the lid and bring back up to pressure to reheat. even though this recipe has been written for a pressure cooker, it can be prepared in a soup pot. also note that any combination of beans can be used!!

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Steps

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Soak beans in fresh water for a minimum of 6 hours , or overnight , adding more water as needed to keep them covered.

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Drain.

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In a pressure cooker , saute onions and garlic in olive oil.

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Add herbs and spices and saute for an additional minute.

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Add stock , maple syrup , jalapeno.

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Beans , barley and lentils.

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Place lid on pressure cooker and bring pot up to pressure.

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Cook for 17 minutes on low heat.

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Turn off heat and allow to cool until pressure has dropped and lid can be removed.

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Stir in tomatoes and sausage and simmer for an additional 15 minutes.

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Serve with garnishes and cornbread.

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Ingredients

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dried kidney beans, dried black beans, dried pinto bean, dried navy beans, barley, lentils, onion, garlic cloves, olive oil, bay leaves, oregano, thyme, chili powder, maple syrup, jalapeno, red pepper flakes, vegetable stock, diced tomatoes, smoked sausage, cheddar cheese, sour cream, fresh cilantro