Bar-Style Bean Soup Shooter

Place the beans in a pressure cooker and add water, covering the beans by about 2 inches (5 cm). Season with salt and pepper.

Cook the beans under pressure until they are completely soft.

While the beans cook, melt the butter along with a little oil in another saucepan.

Sauté the onion and the white part of the scallions in the melted oil and butter.

Incorporate the flour into the sautéed mixture, stirring vigorously to combine well.

Slowly add the bean cooking liquid to the mixture in the saucepan, stirring continuously until it begins to boil.

Use a fine-mesh strainer to separate the beans from the liquid. Pour the strained liquid back into the pot, setting aside the solids (the beans).

Mash the reserved bean solids very well and mix them back into the liquid in the pot.

Cook the mixture again, stirring until the foaming subsides.

Taste and adjust seasonings (salt and pepper) as needed.

Serve the bean soup shooter hot, garnished with chopped herbs and minced hot pepper.