This Pressure Cooker Black Bean Soup recipe is based on a Mark Bittman recipe based on a Lorna Sass recipe. I came across it recently and decided it was time to take out my fabulous Kuhn Rikon pressure cooker and get busy. You can make this delicious soup (using dried black beans) in less than 25 minutes.
For the soup:
- 1 tablespoon olive oil
- 1 coarsely chopped medium to large onion
- 2-3 stalks celery, chopped
- ½ orange pepper & ½ red pepper
- 2 tablespoon mild or hot chile powder
- 1 teaspoon whole cumin seeds
- 1 tablespoon ground cumin (or to taste)
- 1 ½ teaspoons dried oregano leaves
- 7 cups water (substitute chicken broth for some or all)
- 1 pound (2 1/2 cups) black beans, picked over and rinsed
- 4 to 8 ounces diced Spanish chorizo
- 4 to 6 cloves garlic, minced
- 2 bay leaves
- optional: add Better Than Bouillon chicken base to taste if not using broth
- Salt to taste
- optional: Sour Cream
For the avocado salsa:
- 1 large, ripe Hass avocado, diced
- 2 large plum tomatoes, seeded and chopped
- ⅓ cup chopped red onion
- ¼ cup chopped cilantro
- 1 jalapeño, seeded and diced (optional)
- 2 to 3 tablespoons freshly squeezed lime juice
In a 6-quart or larger pressure cooker, heat the oil. Stir in the onions, chili powder, cumin and oregano and cook over medium-high heat, stirring frequently, until the onions begin to soften, about 1 minute.
Add the water (or broth), 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.
Turn off the heat, 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 and/or sour cream