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Before you jump to 27 Minute Ham & Bean Soup recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to 27 minute ham & bean soup recipe. You can have 27 minute ham & bean soup using 12 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare 27 Minute Ham & Bean Soup:
- Get 1 medium carrot, small dice
- Use 1 large stalk celery, small dice
- Prepare 1/2 medium onion, small dice
- Use 2 tablespoons olive oil
- Take 1/2 teaspoon ground black pepper
- Provide 1/4 teaspoon red pepper flakes
- Provide 1 small bay leaf
- You need 1 pinch thyme
- Take 4 can great northern beans, undrained
- Prepare 1 pound boiled ham, large chop
- Prepare 2-3 shakes Tabasco
- Prepare 2 shakes of Worcestershire
Instructions to make 27 Minute Ham & Bean Soup:
- With the pressure cooker set to sauté, add the olive oil and carrots to the cookpot. Sauté for around 3 minutes.
- Add the onions and celery to cookpot and continue stirring and sautéing.
- Stir in the sea salt, black pepper, red pepper flakes, and bay leaf. Sauté for another 3 minute, occasionally stirring.
- Add the ham and stir until the onions are translucent.
- Add all 4 cans of beans, juice included, to the cookpot and stir to incorporate.
- Place the lid on the pressure cooker and lock it into place. Reset the pressure cooker to high pressure and set the cooking time for 20 minutes.
- Press the start button. The pressure cooker will take a few minutes to come up to the correct temperature and pressure. Once it does, it will begin counting down the cooking time.
- When the pressure cooker reaches 0, it will automatically set itself to warming mode. Unplug and allow it to sit for 7 minutes to release the pressure naturally.
- With a pot-holder covered hand, manually release the remaining pressure and remove the lid.
- Remove and discard the bay leaf. Stir in the dashes of Tabasco and Worcestershire. Serve hot with cornbread.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods like meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them completely.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely
Buy raw fish or meat and store at the bottom shelf of the fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to be sure everything you’re likely to use was stored properly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state just how long you can keep the food and whether it must go from the fridge.
This sort of food often has particular packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you might see’eat in two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. If this date runs out, it does not mean that the food will be harmful, but its own flavour, texture or colour may start to deteriorate.
After this date, that the quality of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, be sure that you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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