When I finally got home from work, I started a pot of beans. Well, actually, it was the recipe I mentioned on yesterday: Heidi Swanson's Baby Lima Soup with Chipotle Broth recipe. As I am the queen of subsitutions, I used the bean I had on hand - navy beans. My favorite.
I didn't want to be cooking beans all night, so I used my waterless pressure-cooker pot. I pretty much followed the recipe to the "t" with the exception of using a different bean. Being brave, I threw in two chipotle peppers, and quickly removed one of them after sampling the broth. Yeah, it had some kick back there. Whew! I used the sea salt mentioned in the recipe, but it was missing something so I had to add a little table salt.
Let's just get right to it: