* this recipe asks for 350 g of black eyed beans dry weight or 600 g of canned beans
* the fresh nettles are a very seasonal ingredient but you can replace these with spinach, chard or dry nettles that can be found in wholefood shops.
* I mentioned about de-pressurising the cooker manually. This operation can be tricky so unless you know exactly what you doing be very careful as this can be quite dangerous and you can burn yourself. Always read carefully the instructions before using a pressure cooker as there are some rules that come with it in terms of liquid levels and so on. I grew up with one so I’m quite confident when it comes to working with it especially when I don’t have the time to wait for it to settle. Always a rush, hey?! Well, that definitely almost always the case with me. Always something to do, somewhere to go, someone waiting for something to be done. Ha ha. Life is beautiful.
* This soup can be served hot or cold with a sprinkle of freshly ground pepper or some freshly chopped red chilli and of course some rustic homemade crusty bread. Enjoy!
Thank you so much for stopping by!