2 cups of 13 bean soup beans (dry beans, soaked overnight, washed & drained)
2 carrots, diced
1/2 onion, diced
1/4 cup diced leeks
2 bay leaves
1/2 tsp cumin
1/2 tsp pink salt
1/2 tsp smoked applewood sea salt
1 Tbsp gluten free Tamari
2 quarts of purified water
Place all ingredients in electric pressure cooker and set timer to 20 minutes. Let pressure cooker cool off. I usually go ahead and leave the beans in the sealed pressure cooker for another couple of hours to let the beans get even softer.
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