Black Bean Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
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2 tablespoons olive oil
1 tablespoon whole cumin seeds
2 cloves garlic — minced
2 large onions — coarsely chopped
4 stalks celery — cut into chunks
1 large green bell pepper — diced
6 cups water
1 smoked ham hock or pig’s knuckle — optional
3 large carrots, peeled — cut into chunks
2 bay leaves
1 teaspoon ground coriander
1 teaspoon dried thyme
1 1/2 cups dried black beans — picked over rinsed
1/3 cup coarse bulgur wheat — optional
1 cup minced fresh coriander (cilantro) — tightly packed
or
parsley
1 teaspoon salt — or to taste
1/2 cup dry sherry — optional

serves 8

Author’s Notes: A smoked ham hock or pig’s knuckle give this soup an appealing
smoky flavor, but the vegetarian version is equally delicious. The bulgur whe
at acts as a thickener; alternatively, you can puree abut a cupful of the cooke
d beans and stir them back in if the soup is too thin.

Heat the oil in the cooker. Add the cumin, stirring constantly for 5 seconds.
Add the garlic and onions and saute until the onions are soft, about 3 minutes
. Add the remaining ingredients except the fresh coriander, salt, and sherry.
Lock the lid in place and over high heat bring to high pressure. Adjust heat
to maintain high pressure, and cook for 35 minutes. Let the pressure drop natu
rally or use a quick release method. Remove the lid, tilting it away from you
to allow any excess steam to escape. Remove the bay leaves and ham hock (if us
ing). Stir in the coriander, salt to taste, and the sherry (if desired) while
the soup is simmering. Adjust the seasonings and serve.

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