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Albanian Bean Jahni Soup for Pressure Cooker

For "My Food Odyssey", this came from the United Albania website. The mint makes this distinctive. I think beans cook up best (and quickly) in a pressure cooker, but this may also be simmered for 2 hours on the stove.

Recipe card by KateLEditorial by recipesvibrant · Updated October 13, 2026
BeansEuropeanVeganPressure CookerStove Top< 4 Hours
Albanian Bean Jahni Soup for Pressure Cooker

Total time

95 min

Servings

4

Calories

585.8

Category

Gumbo

Experience the rich, comforting flavors of the Balkans with this authentic Albanian Bean Jahni. Traditionally a slow-cooked peasant dish, this vegan version utilizes a pressure cooker to achieve melt-in-your-mouth tender beans in a fraction of the time. This hearty soup features a savory tomato-based broth, aromatic vegetables, and fresh herbs, making it the perfect plant-based meal for chilly evenings.

Ingredients

Makes 4 servings

  • 2 dry white beans
  • 1/2 onion
  • 1/2 olive oil
  • 2 tomato sauce
  • 1 parsley
  • 1 mint
  • salt
  • chili powder

Method

  1. Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.

  2. Saute onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder to taste.

  3. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cook on High pressure for 30 minutes in a pressure cooker (or simmer 2 hours on stove). This should produce a thick juice, covering beans by inch.

  4. Serve hot.

Cook's notes

  • Soak your dry beans overnight to ensure even cooking and improved digestibility.
  • Sauté the onions and peppers thoroughly until they are golden brown; this base is the secret to the deep flavor profile of authentic Jahni.
  • Use high-quality smoked paprika to mimic the traditional clay-pot hearth flavor.
  • If you prefer a thicker consistency, mash a small portion of the cooked beans against the side of the pot before serving.

Easy swaps

  • Can't find traditional white beans? Cannellini or Great Northern beans work perfectly.
  • For a gluten-free option, ensure your vegetable broth is certified GF.
  • If you don't have fresh mint, use dried mint, but reduce the amount by half as it is more concentrated.
  • Swap fresh tomatoes for fire-roasted canned tomatoes for an extra smoky depth.

Frequently asked

Can I make this Albanian Bean Jahni on the stove instead of a pressure cooker?

Yes, absolutely! Follow the same sautéing steps in a heavy-bottomed pot or Dutch oven. Add 6-8 cups of water or broth, bring to a boil, then cover and simmer on low for 1.5 to 2 hours, or until the beans are tender.

Are these beans gluten-free?

Yes, this recipe is naturally vegan and gluten-free, provided you check that your vegetable broth and any added seasonings are processed in a gluten-free facility.

Do I have to soak the beans beforehand?

While the pressure cooker can handle unsoaked beans, soaking them for at least 8 hours significantly reduces cooking time and makes them easier to digest.

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