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The pressure cooker can produce a luscious black bean soup from scratch in under an hour because there is no need to pre-soak the beans.
- Heat 1 Tbs. oil in 6-qt. pressure cooker over medium-high heat. Add onion and cumin, and sauté 3 minutes, or until onion softens. Add 7 cups water, beans, garlic and 1 tsp. salt.
- Lock pressure cooker lid in place. Bring to high pressure. Reduce heat, and cook at high pressure 25 minutes. Remove from heat, and allow pressure to come down naturally before removing lid. (If beans are not tender, cover, and simmer over medium-low heat until fully cooked.)
- Meanwhile, preheat oven to broil. Roast bell pepper halves skin side up on baking sheet 15 minutes, or until skin is charred. Wrap in wet paper towels until cool enough to handle. Rub off skins. Coarsely chop one pepper, and purée it with mustard, remaining 1 Tbs. oil and 1/4 tsp. salt in mini-chopper or blender. Cut remaining pepper into 1/2-inch dice.
- Stir diced red pepper, cilantro, lime juice, jalapeños and orange zest into soup. Ladle into bowls. Spoon 1 Tbs. red pepper purée in center, and swirl. Serve immediately.
- Serving Size Serves 8
- Calories 258
- Carbohydrate Content 43 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 10 g
- Protein Content 13 g
- Saturated Fat Content 0 g
- Sodium Content 448 mg
- Sugar Content 4 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g