Best 2 Albanian Bean Jahni Soup For Pressure Cooker Recipes

Embark on a culinary journey to the heart of Albania with our tantalizing Albanian Bean Jahni Soup prepared in a pressure cooker. This hearty and flavorful soup, known as "Fasul Jahni" in Albanian, is a symphony of textures and tastes. The combination of tender beans, aromatic vegetables, and a rich tomato-based broth creates a satisfying and nutritious meal.

But our exploration doesn't stop there. Alongside the Albanian Bean Jahni Soup, we'll introduce you to a delightful array of Albanian recipes that showcase the country's diverse culinary heritage. From the classic Tave Kosi (Albanian Yogurt Lamb Casserole) to the delectable Tavë Dheu (Albanian Chicken and Rice Casserole), each dish is a testament to the Albanian passion for fresh, local ingredients and traditional cooking techniques.

Whether you're a seasoned home cook or just starting your culinary adventures, our collection of Albanian recipes will provide you with step-by-step instructions, cooking tips, and beautiful photographs to guide you through the process. So, grab your apron, gather your ingredients, and let's embark on a culinary journey through the vibrant flavors of Albania!

Here are our top 2 tried and tested recipes!

ALBANIAN WHITE BEAN SOUP (JANI ME FASULE)

Albanian White Bean Soup (Jani Me Fasule) image

A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, "This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night." Modified from a recipe found on http://www.yasalamcooking.com.

Provided by UmmBinat

Categories Beans

Time 15h15m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups dry white beans, washed, picked over, soaked over night, and rinsed
4 cups water
1 medium chopped onion
1/4 cup butter
3 tablespoons tomato paste
1/4 cup chopped flat leaf parsley
1 tablespoon sweet paprika
sea salt, to taste
1/2 teaspoon chili powder (the mixed one)

Steps:

In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
Add the tomato paste, chopped parsley, sweet paprika, and chili powder. Mix well. Reduce heat to low (or a simmer) and cook covered 3 - 4 hours. Adding more water if needed. Add sea salt, to taste.
Enjoy especially after a day or two covered in the refrigerator! (Soups tend be better over a bit of time and this one benefits extensively).

PRESSURE COOKER BLACK BEAN SOUP

Pressure Cooker Black Bean Soup image

This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.

Provided by Mark Bittman

Categories dinner, lunch, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
1/3 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice
Salt

Steps:

In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
Add the water, beans, chorizo, garlic and bay leaves.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams

Tips:

Choose high-quality ingredients: For the best flavor, use fresh vegetables, herbs, and spices.
Use a variety of beans: This will give your soup a more complex flavor and texture.
Don't skimp on the garlic: Garlic adds a lot of flavor to this soup, so don't be afraid to use a few cloves.
Cook the soup until the beans are tender: This will take about 30 minutes in a pressure cooker.
Serve with your favorite toppings: Some popular options include yogurt, feta cheese, and pita bread.

Conclusion:

Albanian bean jahni soup is a delicious, hearty, and satisfying soup that is perfect for a cold winter day. It is also a very affordable soup to make, so it is a great option for budget-minded cooks. If you are looking for a new soup recipe to try, I highly recommend this one. You won't be disappointed.