Recipe by Blue Karma
A tasty, light bean soup. Inspired by Lorna Sass' recipe in "Great Vegetarian Cooking Under Pressure". I've eliminated oil and increased the zip. I love that it can be on the table in well under 30 minutes.
- 236.59 ml vegetable broth (good when made with broth from potato peels, onion skins and garlic!)
- 29.58 ml minced garlic
- 2 large onions, chopped
- 1 large red bell pepper, seeded and diced
- 354.88 ml dried pinto beans, rinsed, sorted, and soaked overnight
- 9.85 ml oregano (mexican oregano, if you can find it)
- 9.85 ml cumin
- 2 chipotle chiles (if dried, stem and mince. If canned, smash and add a bit of the adobo sauce)
- 946.36 ml water
- 473.18 ml corn kernels
- 85.04 g tomato paste
- 1 lime, juice of
- salt and pepper
- diced tomato
- diced avocado
- minced cilantro
- chopped green onion
Directions See How It's Made
- Place 1 cup of vegetable broth in 4 quart (or larger pressure cooker). Bring to a full simmer.
- Add garlic to broth, simmer 1 minute.
- Add chopped onions and diced red bell pepper to garlic broth mix. Simmer 2 minutes.
- Drain and rinse pinto beans from overnight soak. Add to the mixture in the pressure cooker.
- Add oregano, cumin, chipotle peppers, corn and water to the pressure cooker.
- Bring to a full boil. Seal cooker with lid and bring to high pressure.
- Cook beans at high pressure for 10 minutes. Allow pressure to come down naturally (or you may use speed release if your pressure cooker supports this).
- Put tomato paste in blender. Add 1 cup of the bean mixture to the blender and puree.
- Return the pureed mixture to the cooker and season with salt and pepper to taste.
- Garnish with diced tomatoes, cilantro and avocado and green onions.