BLACK BEAN SOUP

2 cups dry black beans
1 tablespoon olive or vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 to 2 jalapeno chiles, seeded, deveined, minced
1 tablespoon chili powder
1 1⁄2 teaspoons oregano
1⁄2 teaspoon allspice
4 cups chicken stock or broth
2 cups sliced carrots, 3⁄4-inch thick
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar
1 cup loosely packed fresh cilantro, chopped
Salt to taste

Soak beans according to instructions below.*

Pour oil in pressure cooker. Saute onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes.

Stir in beans, chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Remove 1 cup of bean mixture, place in blender and puree until smooth. Return to pressure cooker and stir in fresh cilantro.

CAUTION:
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*SOAKING BEANS AND PEAS:
Traditional method:
Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain. Rinse beans and remove any loose skins.

Quick method:
Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain. Rinse beans and remove any loose skins.

Makes 8 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006

Category:  Misc.
Msg Link:  http://www.recipelink.com/msgid/3149150