HI, EVERYONE! I just wanted to take a moment to chime in because I'm seeing a lot of comments about the beans not being soft enough after 40 mins on man/high + NPR. I can't be certain on variance between models because I only own the DUO 6qt and 3qt, but I've been mulling around one particular thought. Assuming that your bean soup package isn't expired (come on! don't tell me you haven't forgotten that stash in the pantry still in the box from your last move!), double check the settings on your pot. When you first pull yours out of the box, they may have defaults set to the lows mediums or normal. Also, the pot will retain the most recent setting you used on any of the presets. So when you go to set your pot for the correct cook settings for these bean soups, make sure they are actually set to "HIGH" instead of "LESS" or "NORMAL." Let me know if any of you have found a difference in results after checking this setting. And as always, thanks for watching!!! 💖🐝
Just made this! Used smoked ham hocks during cooking and then added a little over a pound of diced Boars Head smoke master ham after. Only did a 30 minute natural release and it turned out perfect! I'll definitely be making this again, it was incredible!! Thank you!
Thanks, Rich! The music is from the UA-cam Audio Library - "I Feel Like Partying Right Now" by Nat Keefe and BeatMover. Here's a link: ua-cam.com/video/3s73ZGF2cgk/v-deo.html 💖🐝
Made this tonight. Thank you for this great, simple recipe that is absolutely delicious! I did soak the beans (I looked for a recipe after I had already soaked them.) Also, I didn't have celery, so, I used collard greens. The family loved it!! Thank you again!!
Thanks for the great tip! I've read that, too, but I've never noticed a difference. I don't think there's enough acid in one small can to affect it given the amount of liquid. Thanks so much for watching 💖🐝
@@NosieBee Tomatoes do keep the beans from getting tender!!! I had this happen to me, more than once, and I found out it was the tomatoes. Now I don't have any problem.
I saw this comment after combining everything and starting the instant pot. I put one can of tomatoes with 2 packs of beans, doubled everything for my big family and want leftovers. Is 45 minutes in the instant pot enough to cook the beans if the tomatoes cause a problem? I had no idea.
Yum that looks good! thanks for the recipe . I'm going to try this in my instapot this weekend it's supposed to snow. It will be great on a cold day. Have a great weekend
Made this with beef sausage and without the seasoning packet since pork isn't Kosher, but it turned out great! Used chicken stock instead of water to compensate for the lack of seasoning packet usage. Thanks for posting!
Thanks, you too! By the way, it's ironic you're commenting just today as I'm at this very moment editing an IP matzo ball soup video for next weekend. Just thought it was kind of funny 🙂
I made this and it's Fabulous!!! (a few personal changes) I didn't use carrots or celery, used an extra packet of ham seasoning. Two cans of smoked ham and a pound smoked pork. It's awesome... Thank you!!!
We just place the beans with diced ham and diced onions in a crock pot, then when almost done, saute some onions, slice some fresh potatoes, add the sauteed onions, fry without grease till brown, bake 2 boxes of Jiffy corn muffin mix in a pan, mix potatoes and cornbread with the completed beans, season as necessary, that's the best recipe.
Our fridge stays very cold so I've had a container in there up to 2 weeks without a problem. This soup does freeze well, too, if you don't think you'll get to all of it in time. 💖🐝
Hi, Leonel! That pork bone was in my freezer from a pulled pork I'd made earlier. Look for ham hocks or a smoked turkey leg at the store. And the ham was a ham steak that I diced up myself. You could just buy a chunk of cooked ham and chop it up. There are more details in the description section below the video. Let me know how it turns out! Thanks for watching 🐝
Are there written instructions somewhere! I’m new to this cooking thing and need details. Like, the video says nothing about sautéing the veggies….I did because of other IP dishes, but I’m not a good guesser 😳
Hi, Lorrie! Soaked beans will take about half the time to cook, but don't go less than 20 mins since you still want to tenderize the meat on the ham bone/hocks or whatever you're using. As far as liquid goes, it depends on whether you prefer a thicker stew vs thinner soup. The beans will have soaked up at least a cup of water overnight so I would guess you could go as low as 4 cups of water or broth. Let us know what you do and how it turns out - might help someone else out! 💖🐝
Just seems like in order to get the dried beans soft that after 40 minutes on manual pressure that the celery and carrots would have totally turned to mush ?
Hi, Claudia! The veggies do get very soft (which I like in a soup), but still hold their shape. They need to cook with the beans flavor the soup. But if you want firmer veggies, you could certainly wait to add them in after the pressure cooking time and simmer for about 10 minutes or so. Or you could do half and half, some during and some after the pressure cooking. I've even thrown in some frozen mixed veggies at the end if I'm low on fresh ingredients. Thanks for watching!
If you want a creamier and thicker style after you take out the pork bones blend up a few ladles of the beans and veggies and add them back in, makes it a bit richer.
Hi, Pat! Yeah, beans are funny for me whenever I follow someone else's recipe. I mostly find they're undercooked (like you did with this one), so then I put the lid back on and go another 10-15 minutes. It's pretty rare that someone else's recipe comes out exactly what I expected. What did you end up doing? Did you add more time? I'm always looking for other ideas so suggestions are welcome. Thanks so much for watching 🐝
This was always on the menu as a dirt poor kid. But I'm telling you, go buy a bag of 1 dollar pork rinds and put them on top the bean soup (cooked with some onion and bacon fat.) Then throw them on top with a fried egg, side of rice, instant comfort food. Bonus if you can add in some leftover sasuage
Followed instructions except pressure cooked an hour and beans were still tough. Adding more time. Might want to add tomatoes after cooking beans or leave out, read that acids will make beans tough.
Hi, Stephen! I've read that about the tomatoes, but have never had an issue with it making beans tough. And 40 mins + NPR does the trick in our IP. Let us know how long you end up cooking it - might help someone else out! Hope it still comes out tasty. Thanks for watching! 🐝
@@NosieBee @Nosie Bee Just made again per directions and it turned out great. I had missed the NPR part the first time and quick releasing after an hour was what my problem was. Thanks again!
I smoke my pork shoulder all day. Next day pick through it with gloves on. Add onions, mushrooms, celery, carrots, bay, chicken broth, 1/4 lime. Throw it in crock pot while my beans and lentils are soaking. 4 hrs, add beans. Cook on low 8 hours or more. Perfect soup. Making some now.
I pressure cook the meat and broth the day before. Refrigerate over night and skim fat and bone the next day. Beans pre soak over night too. Next evening I add/saute vegetables, dump in broth/meat and rinsed beans. It is a little healthier and leaner this way and cooks in less than 15 minutes.
According to the directions you add the spice pack at the end of cooking. I feel like adding it at the beginning you lose a lot of the flavors. I have always added mine at the end
Hi, Patti! I always think of my beans the way I do as pasta and potatoes - like the only chance to get flavor to penetrate into them is to add flavor/salt into the cooking liquid earlier in the cooking. I taste check after cooking to see if I need to adjust before serving. Maybe it's a six or half dozen situation? I'm sure I'd love your version, too! Thanks so much for watching! 💖🐝
According to the Hurst's website, there are no animal products in any of their seasoning packets. The label on the 15 Bean Soup (which has a ham flavor packet) states that the seasoning packet ingredients are: "Hydrolyzed soy protein, salt, maltodextrin, natural and artificial flavors (contains vanillin); Contains: Soy" hurstbeans.com/faqs And obviously leave out the pork/ham if you want to make this soup vegetarian/vegan! '😊 Thanks so much for watching! 💖🐝
Hi, Linda! I can't really talk about canning as I've never canned anything, but I will say that this soup freezes extremely well. I did a little research and it seems that most people think the IP doesn't maintain a high enough temperature for long enough to safely can certain types of foods. It seems to work best with high-acid foods (jams, jellies, pickles) that typically use water bath or steam canning. But not so well for low-acid foods with meats and veggies (soups & stews) because those need to consistently stay at a higher pressure & temperature for a longer time. Here's an interesting blog post I found that goes more in-depth into why the IP isn't the best choice for canning soups: www.simplycanning.com/canning-with-instant-pot/ She also provides links to other resources that you can look at if you're interested in learning more. Hope this helps and thanks so much for watching! 💖🐝
Not exactly, I think we'd have some copyright issues if it was! It's from the free UA-cam audio library and it's called "I Feel Like Partying Right Now" by Nat Keefe and BeatMower. Thanks so much for watching! 💖🐝
Why not? It has extra salt and other seasonings in it besides just ham flavor. But you can leave it out if you want and adjust flavors as you like. Thanks for watching! 💖🐝
Why would you put meat in there? All protein and nutrients comes from plants and this 15 bean mix has 30 times the amino acids and proteins and nutrients than in any animal meat!
HI, EVERYONE! I just wanted to take a moment to chime in because I'm seeing a lot of comments about the beans not being soft enough after 40 mins on man/high + NPR. I can't be certain on variance between models because I only own the DUO 6qt and 3qt, but I've been mulling around one particular thought. Assuming that your bean soup package isn't expired (come on! don't tell me you haven't forgotten that stash in the pantry still in the box from your last move!), double check the settings on your pot. When you first pull yours out of the box, they may have defaults set to the lows mediums or normal. Also, the pot will retain the most recent setting you used on any of the presets. So when you go to set your pot for the correct cook settings for these bean soups, make sure they are actually set to "HIGH" instead of "LESS" or "NORMAL." Let me know if any of you have found a difference in results after checking this setting. And as always, thanks for watching!!! 💖🐝
Love how the video was done. All the info . No wasted time. Good job
Love the quick format. We all know what it is and we don't want to spend 15 minutes watching someone cut, peel, chop and explain..nice format..
Just made this! Used smoked ham hocks during cooking and then added a little over a pound of diced Boars Head smoke master ham after. Only did a 30 minute natural release and it turned out perfect! I'll definitely be making this again, it was incredible!! Thank you!
Followed this recipe tonight for dinner... absolutely delicious! Thanks for sharing...
Thanks, Robert! So glad you liked it...and thanks so much for watching! 💖🐝
Wow I always get this bean soup from the store but I never thought to make it in the Instant Pot. THANKS!!😎
Awesome! Thank you! No fuss no mess, just to the point and great recipe!💗👍
Thank you for the instructions. Looks good and easy enough for me to do. Thanks again!
Love the video but I have to ask, where did you find that catchy beat in your video?
Thanks, Rich! The music is from the UA-cam Audio Library - "I Feel Like Partying Right Now" by Nat Keefe and BeatMover. Here's a link: ua-cam.com/video/3s73ZGF2cgk/v-deo.html
💖🐝
Loved your video with the spicy music and delicious beans.
💖🐝
Nice…..I’ve never heard of 15 bean 🫘 soup 🍲 these look delicious…thank you.
Thanks, Charles! 💖🐝
Oh I hope you try it. Our family has been eating it for years and It's so good. You may never go back to cooking plain beans.
Hmmmm super easy, affordable and super nutritious !!! Thank you for sharing. 💫
Thanks, Karoo!
Works perfectly well in a crock pot, too - I do soak the beans first, though. So convenient, to have the packaged variety of beans!
Made this tonight. Thank you for this great, simple recipe that is absolutely delicious! I did soak the beans (I looked for a recipe after I had already soaked them.) Also, I didn't have celery, so, I used collard greens. The family loved it!! Thank you again!!
Wow this soup looks amazing! Can’t wait to try this recipe, perfect for a cool fall night
Yeah you did that thing right. Ive been thinking about doing a 15 bean soup.
I added just a little bit of zatarains crab boil liquid to it added little extra kick of spice and flavor to it
Great idea! Sounds like something I need to try next time. Thanks for watching 💖🐝
You might try adding the tomatoes after cooking the beans. The tomatoes prevent the beans from cooking.
Thanks for the great tip! I've read that, too, but I've never noticed a difference. I don't think there's enough acid in one small can to affect it given the amount of liquid. Thanks so much for watching 💖🐝
@@NosieBee Tomatoes do keep the beans from getting tender!!! I had this happen to me, more than once, and I found out it was the tomatoes. Now I don't have any problem.
I saw this comment after combining everything and starting the instant pot. I put one can of tomatoes with 2 packs of beans, doubled everything for my big family and want leftovers.
Is 45 minutes in the instant pot enough to cook the beans if the tomatoes cause a problem? I had no idea.
Yum that looks good! thanks for the recipe . I'm going to try this in my instapot this weekend it's supposed to snow. It will be great on a cold day. Have a great weekend
Thanks, Donna! Stay warm! 💖🐝
I'm thinking of making this and throwing in some kielbasa.
Yes!
This one looks easy and delicious 😋
Thank you so much!! I made this without meat and added mustard greens!! It was amazing!!!
Mmmm...I love mustard greens! 💖🐝
Making this again. This time I'm doing garlic broth and some cayenne pepper in it. This recipe is versatile 💕
Made this with beef sausage and without the seasoning packet since pork isn't Kosher, but it turned out great! Used chicken stock instead of water to compensate for the lack of seasoning packet usage.
Thanks for posting!
Nice! Thanks so much for watching! 💖🐝
@@NosieBee Shalom! Hope you have a great day!
Thanks, you too! By the way, it's ironic you're commenting just today as I'm at this very moment editing an IP matzo ball soup video for next weekend. Just thought it was kind of funny 🙂
Looks good!
I was wondering about the 17 beans in the ingredients too. Mine definitely did not have any garbanzo beans in it, so there's one down.
Interesting. I'll look next time buy a bag. Thanks for reporting! 💖🐝
Thank You!!! Gonna have to give this a try in my PPC XL!
Thanks, Mark! Let us know how it turns out!!! 💖🐝
@@NosieBee
I made this and it's Fabulous!!! (a few personal changes) I didn't use carrots or celery, used an extra packet of ham seasoning. Two cans of smoked ham and a pound smoked pork. It's awesome... Thank you!!!
We just place the beans with diced ham and diced onions in a crock pot, then when almost done, saute some onions, slice some fresh potatoes, add the sauteed onions, fry without grease till brown, bake 2 boxes of Jiffy corn muffin mix in a pan, mix potatoes and cornbread with the completed beans, season as necessary, that's the best recipe.
How long will this preserve in the fridge. Only cooking for me.
Our fridge stays very cold so I've had a container in there up to 2 weeks without a problem. This soup does freeze well, too, if you don't think you'll get to all of it in time. 💖🐝
tried it and it was very easy and delicious. thanx~! :-)
15 Bean Soup is the best!
It's one of my favorites! Thanks so much for watching 🐝
Well I like my beans nice and soft, not mushy, so it took me 1hr and 20 minutes. Perfect this is a great recipe.
Thanks, Nancy! Was the 1:20 for under pressure cook time or does that include pressure building and NPR? 💖🐝
🏖️🌴bless u. I use those multi bean bags too.
I added extra garlic, chilli, carrots and
Ooooh...a mystery! What's the "and?" Haha! I'm sure it turned out delicious! Thanks so much for watching! 💖🐝
Looks great......
Wow this looks delicious!!!
It was! 🐝
I’m making this tmrw!! How do I ask the butcher for that type of bone?? And where do you buy cubes ham like that??
Hi, Leonel! That pork bone was in my freezer from a pulled pork I'd made earlier. Look for ham hocks or a smoked turkey leg at the store. And the ham was a ham steak that I diced up myself. You could just buy a chunk of cooked ham and chop it up. There are more details in the description section below the video. Let me know how it turns out! Thanks for watching 🐝
Honey Baked Ham store has ham bones you can buy!
Are there written instructions somewhere! I’m new to this cooking thing and need details. Like, the video says nothing about sautéing the veggies….I did because of other IP dishes, but I’m not a good guesser 😳
Hi, Tim! Look below the video in the description section. I put all my notes with ingredients and instructions. You'll do great! 💖🐝
Ok, it was perfect…the best! Thanks for help!
Oh....man...that looks so good. That's gotta be the best meal on YT. I can smell it through the screen.
It was pretty darn delicious! Just ate the last portion yesterday ❤🐝
If I soaked the beans first will it be the same amount of water and same cooking time?
Hi, Lorrie! Soaked beans will take about half the time to cook, but don't go less than 20 mins since you still want to tenderize the meat on the ham bone/hocks or whatever you're using. As far as liquid goes, it depends on whether you prefer a thicker stew vs thinner soup. The beans will have soaked up at least a cup of water overnight so I would guess you could go as low as 4 cups of water or broth. Let us know what you do and how it turns out - might help someone else out! 💖🐝
Just seems like in order to get the dried beans soft that after 40 minutes on manual pressure that the celery and carrots would have totally turned to mush ?
Hi, Claudia! The veggies do get very soft (which I like in a soup), but still hold their shape. They need to cook with the beans flavor the soup. But if you want firmer veggies, you could certainly wait to add them in after the pressure cooking time and simmer for about 10 minutes or so. Or you could do half and half, some during and some after the pressure cooking. I've even thrown in some frozen mixed veggies at the end if I'm low on fresh ingredients. Thanks for watching!
Oooohhhh this is liquid gold!😊💖
Blessings!
Thanks, Heidi!
If you want a creamier and thicker style after you take out the pork bones blend up a few ladles of the beans and veggies and add them back in, makes it a bit richer.
40 minutes wasn't quite long enough for my 15 bean to get as tender as I like...but delicious just the same... thank you...
Hi, Pat! Yeah, beans are funny for me whenever I follow someone else's recipe. I mostly find they're undercooked (like you did with this one), so then I put the lid back on and go another 10-15 minutes. It's pretty rare that someone else's recipe comes out exactly what I expected. What did you end up doing? Did you add more time? I'm always looking for other ideas so suggestions are welcome. Thanks so much for watching 🐝
@@NosieBee I just ate it...it was good, just not my favbean style. Next day leftovers, microwaved for 2 min...PERFECT!!!!
@@Pat92346 NICE!!!
If you soak them first, even for an hour, they won’t take as long to cook.
Followed the recipe and ended up with mashed beans lol, gonna give it another shot next week
Let us know how it works out and if you try something different. Good luck! 💖🐝
looks the part... nice
This was always on the menu as a dirt poor kid. But I'm telling you, go buy a bag of 1 dollar pork rinds and put them on top the bean soup (cooked with some onion and bacon fat.) Then throw them on top with a fried egg, side of rice, instant comfort food.
Bonus if you can add in some leftover sasuage
Yes! All of that sounds amazing! 💖🐝
@@NosieBee making some tomorrow!
Im going to pick the garbanzo beans out.
Blasphemy!
Amazing! Easy.
Followed instructions except pressure cooked an hour and beans were still tough. Adding more time. Might want to add tomatoes after cooking beans or leave out, read that acids will make beans tough.
Hi, Stephen! I've read that about the tomatoes, but have never had an issue with it making beans tough. And 40 mins + NPR does the trick in our IP. Let us know how long you end up cooking it - might help someone else out! Hope it still comes out tasty. Thanks for watching! 🐝
@@NosieBee @Nosie Bee Just made again per directions and it turned out great. I had missed the NPR part the first time and quick releasing after an hour was what my problem was. Thanks again!
Just a guess. Maybe some didn't realize you are using a pressure cooker.
🤣
I smoke my pork shoulder all day. Next day pick through it with gloves on. Add onions, mushrooms, celery, carrots, bay, chicken broth, 1/4 lime. Throw it in crock pot while my beans and lentils are soaking. 4 hrs, add beans. Cook on low 8 hours or more.
Perfect soup. Making some now.
I pressure cook the meat and broth the day before. Refrigerate over night and skim fat and bone the next day. Beans pre soak over night too. Next evening I add/saute vegetables, dump in broth/meat and rinsed beans. It is a little healthier and leaner this way and cooks in less than 15 minutes.
@@dkyelak definitely leaner. I'm just not a fan of pressure cookers. They pulverize. Theres definitely something to long cooking.
@@BADD1ONE I used the method with a slow cooker. Similar results but took a lot longer. I never had an issue with the meat in either method.
Hi. Just to be sure. You don’t soak the beans, right?
Correct, no soaking! Just rinse them and pick through for any rocks and debris.
After 40 mins some of the beans weren't soft so I did 7 mins more and all was good.
According to the directions you add the spice pack at the end of cooking. I feel like adding it at the beginning you lose a lot of the flavors. I have always added mine at the end
Hi, Patti! I always think of my beans the way I do as pasta and potatoes - like the only chance to get flavor to penetrate into them is to add flavor/salt into the cooking liquid earlier in the cooking. I taste check after cooking to see if I need to adjust before serving. Maybe it's a six or half dozen situation? I'm sure I'd love your version, too! Thanks so much for watching! 💖🐝
Does the powder in the packet come from that animal?
According to the Hurst's website, there are no animal products in any of their seasoning packets.
The label on the 15 Bean Soup (which has a ham flavor packet) states that the seasoning packet ingredients are: "Hydrolyzed soy protein, salt, maltodextrin, natural and artificial flavors (contains vanillin); Contains: Soy"
hurstbeans.com/faqs
And obviously leave out the pork/ham if you want to make this soup vegetarian/vegan! '😊
Thanks so much for watching! 💖🐝
For the cook in a hurry, you can find chopped ham in the meat department at Winco Foods.
🙏😋😎
In the video it states to add 1 CUP each of onion, celery and carrots but the instructions states to add 2 CUPS each....which is it?
Good catch on my typo! It's 1 cup each, although, I don't think anyone would be upset if you put a smidge more in. Thanks for watching! 🐝
Nosie Bee, Maybe when they say they count 15 beans they are not counting the peas or lentils.
Canning?
What do you mean?
@@NosieBee Canning the soup ?
Hi, Linda!
I can't really talk about canning as I've never canned anything, but I will say that this soup freezes extremely well.
I did a little research and it seems that most people think the IP doesn't maintain a high enough temperature for long enough to safely can certain types of foods. It seems to work best with high-acid foods (jams, jellies, pickles) that typically use water bath or steam canning. But not so well for low-acid foods with meats and veggies (soups & stews) because those need to consistently stay at a higher pressure & temperature for a longer time.
Here's an interesting blog post I found that goes more in-depth into why the IP isn't the best choice for canning soups: www.simplycanning.com/canning-with-instant-pot/
She also provides links to other resources that you can look at if you're interested in learning more.
Hope this helps and thanks so much for watching! 💖🐝
Am I hearing RUSH in this video?
Not exactly, I think we'd have some copyright issues if it was! It's from the free UA-cam audio library and it's called "I Feel Like Partying Right Now" by Nat Keefe and BeatMower. Thanks so much for watching! 💖🐝
Why would you use a "flavour packet" if you were using real ham
Why not? It has extra salt and other seasonings in it besides just ham flavor. But you can leave it out if you want and adjust flavors as you like. Thanks for watching! 💖🐝
No pork
I hate these pseudo-time laps filmed videos where it's all choppy and ADHD! FFS
Why would you put meat in there? All protein and nutrients comes from plants and this 15 bean mix has 30 times the amino acids and proteins and nutrients than in any animal meat!