Pressure cooked beans instead of directions following the Minimalist Baker instructions I also have saved here.
Used the bean water (strained through a mesh sieve after setting the beans aside) as the majority of the liquid for my soup stock. Added 3.75 cups filtered water to bring the total volume to about 3 quarts. Added celery and onions, added my ham bone from the ham I was using. Slow cooked on high for about 4 hours (2 probably would have been sufficient but I was doing other things). After pulling out the ham bone, used my immersion blender to puree some of the celery and onion.
Since I had more broth than what was called for, I included about 1.5 pounds (dry weight/pre-cooked) worth of the cooked white northern beans. Mashed up about 4 baked potatoes worth of pre-baked potato, and included about 1 pound of ham pieces. I also included about 1.5 pounds of carrot pieces.
Simmered the whole soup for about 45 minutes to cook the carrots and finish cooking the beans. Skipped the parsley.
This recipe is very fluid with no definite measurements. The ones you see are based on how much I might eat in approximately 4 servings. I marinated my red onions in vinegar and a little brown sugar. I used minimal jalapeño because I can't eat a lot of hot stuff but I thought the recipe would benefit from them so I didn't want to completely eliminate them. I used canned corn because its not in season at the moment and an English cucumber because I like those the best. I added ranch seasoning for some extra flavor because I like it. I ate this right away and it was delicious! Once it marinates for a few hours, this salad will be off the chain!
