Recipe: Pinto Bean Soup (using corn, peppers and onions, pressure cooker)

PINTO BEAN SOUP (pressure cooker)

1 1/2 cup dried pintos, soaked overnight or speed soaked
1 Tbsp. safflower oil
1 tsp. whole cumin seeds
1 tsp. finely minced garlic
2 cups coarsely chopped onions
1 large red bell, seeded and diced
1 1/2 cup corn kernels (fresh or frozen, thawed)
1 1/2 tsp. dried oregano
1 dried chipotle pepper, stemmed seeded snipped into bits (or 1-2 jalapenos or generous pinch crushed red pepper flakes)
4 cups boiling water
2 Tbsp. tomato paste
1/2 cup minced fresh cilantro or parsley
1 to 2 Tbsp. freshly squeezed lime juice
Salt and freshly ground pepper.
1 ripe or firm avocado, cut in 1/2-inch dice

Drain and rinse soaked dried beans; set aside.

Heat oil in the pot of a pressure cooker. Sizzle cumin seeds over medium heat just until they begin to pop 5-10 seconds. Add the garlic and cook, stirring constantly, until the garlic turns light brown. Immediately add the onion and red bell pepper and cook, stirring frequently, for 1 minute.

Add the beans, corn, oregano, chipotle, and 4 cups boiling water. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes.

Allow pressure to drop naturally or use quick release method. Remove the lid. Simmer beans, uncovered, until done if they aren't quite cooked.

With a slotted spoon, transfer a generous cupful of beans to a food processor (or puree all of soup) and puree with tomato paste. Stir back into soup. Add the coriander, lime juice, salt and pepper.

Gently stir in avocado just before serving.

Source: Linda in San Diego
From: Terrytx