I have had this recipe for years. I think it originally came from Capper's Weekly. It is a different bean soup as it is beef instead of ham or bacon. If you plan ahead, it is a quick, hearty meal for a cold fall or winter day. I like to make it on the weekend to take for lunch during the week. I have included directions for crockpot and pressure pan cooking. I usually use the pressure pan. I did not specify a cooking time as that will vary depending on which method you choose. It really is quick to prepare.
1Sort beans and rinse. Cover with water and soak for several hours or overnight. Drain. Quick soak for an hour in boiling water if desired.
2Brown hamburger well (the browned bits make the soup richer) and drain all but a tablespoon of drippings. I usually find I do not have to drain even with 80%. I just do this in the pressure pan. Obviously you will use a skillet if you are using a crockpot. If you need drain meat, make sure rim of pressure cooker is clean and free of grease for a good seal.
3Add all ingredients to the pressure cooker or crock pot. Cover with water by about an inch. This will take about 5-6 cups.
4If using pressure pan, cover and adjust lid. Cook at 15 pounds pressure for 15 to 20 minutes. Longer cooking time will result in softer beans and a creamier soup. Reduce pressure normally for about 20 minutes. Remove pressure contol and let pressure stabilize. Remove lid. Add more liquid if soup seems too thick and adjust seasonings if necessary. I have rarely had it too thick in pressure cooker.
5If using crock pot, cook on low all day or overnight. Adjust liquid and seasonings. Enjoy with some crusty bread and good cheese. Maybe some corn muffins! PB&J is good too!
6I really do prefer this prepared in the pressure cooker as the beans, peas, and rice have more integrity with regard to texture.