Ingredients
1
1/2 cups dried navy (pea) beans, picked over and rinsed, soaked overnight in ample water to cover or speed-soaked
1
tbsp olive oil (optional, except for owners of jiggle-top cookers)
1
cup coarsely chopped onions
Generous pinch of crushed red pepper flakes
1
cup seeded and finely chopped fresh plum tomatoes
1/2
cup diced green bell peppers
1
cup peeled, seeded, and diced cucumber (Kirbyâs are nice)
1/4
to 1/3 cup finely chopped red onion or scallion greens
1
tbsp full-flavored olive oil
1
to 3 tbsp red wine vinegar (sherry wine vinegar is especially good)
Directions
1.
Drain and rinse the beans. Place them in the cooker with water, oil (if needed), garlic, onions, bay leaves, paprika, and red pepper flakes.
2.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. The beans should be quite soft. If they are not, return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until beans are done.
3.
Remove the bay leaves and puree the soup in two to three batches in a blender (preferred) or food processor. Add salt. Transfer to large storage container, cover, and chill. Just before serving stir in tomatoes, cucumbers, green pepper, onion, olive oil, and vinegar to taste. (The soup should have a slight piquant edge.)
5.
There are some interesting alternatives for finishing off the soup. Instead of stirring in the vegetable garnishes, you can serve them in small bowls, allowing each diner to choose among them. (If you do this, it would be a good idea to double the amounts, as some people will take a bit more than Iâve allotted here.)
6.
Another possibility is to combine all of the chopped vegetables and set a mound of the mixture in the center of each bowl of soup.
7.
After chilling, the soup might have to be thinned slightly with vegetable stock (preferred) or water.
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