Using a pressure cooker speeds up cooking whole foods like dried beans. You can even use it to “quick soak” the beans. Use this recipe as a template, and change up the beans and herbs to create new flavor profiles. For example, use dried white beans, pancetta, sage, and parsley (skip the chile pepper and cumin) to take it in an Italian direction.
Ingredients
- 1 bag dried black beans (16 ounces)
- 1 link Mexican chorizo (4 ounces)
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 32 ounces low-sodium chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 serrano pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cilantro, chopped
- sour cream, for garnish (optional)
- cilantro, for garnish (optional)
Instructions
- Sort through the beans, discarding any split ones. Place beans in a 6-quart pressure cooker, and add water to cover by 2 inches. Lock lid in place, and bring to high pressure over high heat. Reduce heat, and cook 2 minutes. Release pressure using automatic pressure release OR carefully transfer cooker to sink, and run cool water over rim until pressure drops. Remove lid, tilting lid away from you, to allow steam to escape. Drain beans.
- Return cooker to stove over medium heat. Remove chorizo from casing, and add chorizo to cooker. Cook 5 minutes, or until chorizo renders its fat, using a spoon to crumble the meat. Add onion, and cook 3 minutes. Add garlic, and cook 30 seconds, or until fragrant. Add drained beans, broth, oregano, and cumin. Use a sharp knife to cut several slits in the serrano, and add pepper to the pan.
- Lock lid in place, and bring to high pressure over high heat. Reduce heat, and cook 25 minutes, or until beans are tender. Release pressure using automatic pressure release OR carefully transfer cooker to sink, and run cool water over rim until pressure drops. Remove lid, tilting lid away from you, to allow steam to escape. Discard serrano. Stir in salt and black pepper.
- Use an immersion blender to puree soup to desired texture (or transfer soup in batches to a food processor or blender). Stir in 2 tablespoons cilantro. Serve garnished with sour cream and cilantro, if desired.
Servings: 6
Recipe and photo by Alison Ashton.
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