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.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- 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 Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams
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Aniyah Gonzalez
[email protected]Highly recommend!
Sami Eyasu
[email protected]I'll be making this again!
Antwoine Robinson
[email protected]Definitely a keeper!
Jovani Salazar
[email protected]Delicious!
Mikenna Impey
[email protected]This soup is so good! I've made it several times and it's always a hit. It's easy to make and the flavor is amazing. I love the creamy texture and the smokiness from the chipotle peppers. I highly recommend this recipe!
Razia TAIMAA
[email protected]Tried this recipe last week and it was a total success! The soup was flavorful and had a perfect consistency. The chipotle peppers added a nice touch of smokiness. I served it with some tortilla chips and it was a great meal. Definitely a recipe I'll
Random Stranger
[email protected]This soup is amazing! I've made it several times and it's always a hit. It's so easy to make and the flavor is incredible. I love the combination of black beans, corn, and spices. It's also a great way to use up leftover vegetables. I highly recommen
Maddie Case
[email protected]I made this soup last night and it was delicious! I followed the recipe exactly and it turned out perfectly. The soup was flavorful and hearty, and the black beans were cooked just right. I loved the smokiness from the chipotle peppers. I served it w
Haily Whitten
[email protected]Just tried this recipe and it's a keeper! Love the rich and creamy texture of the soup. The black beans were cooked perfectly and the vegetables added a nice crunch. I used a bit less chipotle pepper as I don't like my soups too spicy. Overall, it's
Aisha Malik
[email protected]This black bean soup recipe was an absolute delight! The soup turned out hearty and flavorful. The combination of spices and the smokiness from the chipotle peppers was perfect. I also loved that it was made in a pressure cooker - it was so quick and