The pressure cooker can produce a luscious black bean soup from scratch in under an hour because there is no need to pre-soak the beans.
- 2 Tbs. olive oil
- 1 medium-sized onion, chopped (about 1 1/2 cups)
- 2 tsp. whole cumin seeds
- 1 lb. dried black beans, picked over and rinsed (2 1/2 cups)
- 2 large cloves garlic, peeled
- 1 1/4 tsp. salt
- 2 large red bell peppers, halved and seeded
- 1 tsp. Dijon mustard
- 1/3 cup chopped cilantro
- 2 Tbs. fresh lime juice
- 1 to 2 jalapenos, seeded and diced
Heat 1 Tbs. oil in 6-qt. pressure cooker over medium-high heat. Add onion and cumin, and sauté 3 minutes, or until onion softens. Add 7 cups water, beans, garlic and 1 tsp. salt.
Lock pressure cooker lid in place. Bring to high pressure. Reduce heat, and cook at high pressure 25 minutes. Remove from heat, and allow pressure to come down naturally before removing lid. (If beans are not tender, cover, and simmer over medium-low heat until fully cooked.)
Meanwhile, preheat oven to broil. Roast bell pepper halves skin side up on baking sheet 15 minutes, or until skin is charred. Wrap in wet paper towels until cool enough to handle. Rub off skins. Coarsely chop one pepper, and purée it with mustard, remaining 1 Tbs. oil and 1/4 tsp. salt in mini-chopper or blender. Cut remaining pepper into 1/2-inch dice.
Stir diced red pepper, cilantro, lime juice, jalapeños and orange zest into soup. Ladle into bowls. Spoon 1 Tbs. red pepper purée in center, and swirl. Serve immediately.
- Calories: 258
- Carbohydrate Content: 43 g
- Fat Content: 4 g
- Fiber Content: 10 g
- Protein Content: 13 g
- Sodium Content: 448 mg
- Sugar Content: 4 g