Twelve-Bean Stew with Horseradish Cream Recipe

Name: Twelve-Bean Stew with Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 Tbs. olive oil; 2 cups thinly sliced leeks or coarsely chopped onions; 2 tsp. dried dill; 2 large ribs celery, cut into 1/2-inch slices; 1 1/2 lbs. purple-topped turnips, peeled and cut into 1-inch chunks; 3 medium carrots, peeled and cut into 1-inch chunks; 1 1/4 tsp. salt, or to taste; 1/2 oz. ( 1/2 cup loosely packed) dried porcini mushrooms 2 cups boiling water; 2 cups packaged twelve-bean mix (or your own mixture plus 3 Tbs. pearl barley) picked over and rinsed, soaked overnight in ample water to cover or speed-soaked; 1 cup sour cream; 2 Tbs. red or white prepared horseradish, plus more to taste

Servings: persons

3 cups water
1 Tbs. olive oil
2 cups thinly sliced leeks or coarsely chopped onions
2 tsp. dried dill
2 large ribs celery, cut into 1/2-inch slices
1 1/2 lbs. purple-topped turnips, peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch chunks
1 1/4 tsp. salt, or to taste
1/2 oz. ( 1/2 cup loosely packed) dried porcini mushrooms 2 cups boiling water
2 cups packaged twelve-bean mix (or your own mixture plus 3 Tbs. pearl barley) picked over and rinsed, soaked overnight in ample water to cover or speed-soaked
1 cup sour cream
2 Tbs. red or white prepared horseradish, plus more to taste

1
Drain beans and barley and set aside.
2
Place mushrooms in a bowl and pour boiling water on top.
3
Cover and set aside until mushrooms are soft, about 10 minutes.
4
Remove mushrooms with a slotted spoon and chop any large pieces.
5
Set mushrooms and broth aside.
6
Heat oil in the cooker over medium-high heat.
7
Cook leeks, stirring frequently, until slightly softened, about 3 minutes.
8
Add 3 cups of tap water, chopped mushrooms, dill, celery, and reserved beans and barley.
9
Pour mushroom broth into cooker, taking care to leave any residue in the bottom of the bowl.
10
Lock lid in place.
11
Over high heat bring to high pressure.
12
Lower heat to maintain high pressure and cook for 9 minutes.
13
Quick-release the pressure by placing the cooker under cold running water.
14
Remove lid, tilting it away from you to allow excess steam to escape.
15
Add turnips and carrots.
16
Over high heat, return to high pressure.
17
Lower heat to maintain high pressure and cook for an additional 5 minutes.
18
Quick-release the pressure.
19
Remove lid, tilting it away from you to allow any excess steam to escape.
20
Stir in salt to taste.
21
If the vegetables are not quite tender, cover and cook over medium heat until done.
22
Prepare Horseradish Cream by combining the sour cream and horseradish in a bowl.
23
Add salt, if needed, and additional horseradish to taste.
24
Serve soup in large bowls, with a generous tablespoon of Horseradish Cream in the middle.
25
Pass any remaining Horseradish Cream on the side.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups water, 1 Tbs. olive oil, 2 cups thinly sliced leeks or coarsely chopped onions, 2 tsp. dried dill, and more.

Yes, Twelve-Bean Stew with Horseradish Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twelve-Bean Stew with Horseradish Cream

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