Chilean pasta and white bean soup
- 1 lb Dry white beans.
- 1 Medium onion.
- 1 Red pepper.
- 2 Garlic cloves.
- ¼ Cup mild olive oil (0.4°).
- 6 Scallions.
- 1 Tablespoon powdered chili pepper.
- 7 oz Spaghetti or noodles.
Leave beans to soak for 12 hours in cold water.
Place drained beans, raw whole scallion, onion, red pepper in a Practika Plus Magefesa pressure cooker.
Cover with water two fingers above ingredients. Bring to a boil over medium heat.
Remove foam and impurities. Close the cooker.
Bring to high pressure. Lower heat, and simmer for about 15 minutes.
Leave pressure drop naturally (see instruction manual). Open and removevegetables. Transfer vegetables to a Protect Magefesa blender. Add salt and oregano and process until fully blended. Pour back into the beans.
Heat oil in a nonstick aluminum Magefesa frying pan. Brown sliced garlic slightly and remove from heat.
Add powdered chili pepper to sautéed garlic. Strain over the beans.
Bring to a boil over medium heat. Break spaghetti in half. Add to cooker and cook until al dente (5-7 min)
Other variations of the recipe may include sausages, pumpkin, cabbage, bacon, etc.
The beans are left to soak in cold water. If the tab water has a high lime content use mineral water to cook the beans.