Pressure Cooker Black Bean Soup

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Pressure Cooker Black Bean Soup

This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.

Rating

Ingredients

  • 1tablespoon olive oil
  • 1cup coarsely chopped onion
  • 1tablespoon mild or hot chile powder
  • 1 1/2teaspoons whole cumin seeds
  • 1 1/2teaspoons dried oregano leaves
  • 7cups water
  • 1pound (2 1/2 cups) black beans, picked over and rinsed
  • 4ounces diced Spanish chorizo
  • 4 to 6cloves garlic, minced
  • 2bay leaves
  • Salt to taste
  • 1large, ripe Hass avocado, diced
  • 2large plum tomatoes, seeded and chopped
  • 1/3cup chopped red onion
  • 1/4cup chopped cilantro
  • 1jalapeño, seeded and diced (optional)
  • 2 to 3tablespoons freshly squeezed lime juice
  • Salt
Set base servings to enable scaling:

Directions

In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.

Add the water, beans, chorizo, garlic and bay leaves.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.

Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.

Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.

Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 314Saturated Fat: 2 gramsUnsaturated Fat: 7 gramsSodium: 840 milligramsSugar: 3 gramsFiber: 12 gramsCarbohydrate: 43 gramsProtein: 16 grams
Instant Pot Soups

Source: https://cooking.nytimes.com/recipes/1015847-pressure-cooker-black-bean-soup