Pressure Cooker Black Bean Soup[Black Bean Soups - 24] [Beans] [Pressure Cooker Recipes] [Meal'n Minutes Recipes] [Lee's Recipes] Equipment: Pressure Cooker (Any 6 quart or larger PC will do. I do love my monster Kuhn Rikon 12 Quart Stockpot.) Ingredients:1 pound dried black beans Brine1/4 cup table salt 4 quarts water Aromatics
Bean cooking ingredients 5 cups water
Directions: See my basic technique for pressure cooker beans for an overview.1. Sort, rinse, and brine the black beans: Sort the black beans, removing any stones, clods of dirt, or bad looking beans. Rinse the beans, put them in a large container, cover with 1/4 cup salt and 4 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight. 2. Saute the aromatics and spices: Heat 2 tbsp extra virgin olive oil over medium heat in the pressure cooker until shimmering. Add the onion and red pepper, and sprinkle with 1/2 tsp kosher salt. Saute until the onion and peppers soften, about 5 minutes. Make a hole in the middle of the onions and add the garlic, cumin, coriander and oregano; let sit in the pan for 1 minute or until you can smell the garlic cooking, then stir into the onions. Cook, stirring, for 2 more minutes, until the onions show a hint of browning. |
Source: recipe was inspired by Lorna Sass Great Vegetarian Cooking Under
Pressure
posted on-line by blogger at Dad Cooks Dinner http://www.dadcooksdinner.com/2010/10/pressure-cooker-black-bean-soup.html
accessed December 27, 2010
brine recommended by Cooks Illlustrated