Photo Credit and Recipe Inspiration to bd.weld from AllRecipes.com™
This soup is quick to make and you don't have to soak the beans overnight because you make it in your multi-function programmable pressure cooker. If you are like me, I think you will agree that this soup recipe is a good one to cut through the chill on a damp and cold day. It's also a great accompaniment to serve over rice (e.g., we just made it last night for our family's traditional blackened fish taco Tuesday meal).
Ingredients
2 Tablespoons olive oil
1 medium yellow onion, chopped
1 carrot, chopped
1 rib of celery, chopped
1 jalapeno pepper, seeded and finely chopped
1 orange bell pepper, diced
5 cloves garlic, crushed
4 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
Salt (to taste)
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper powder
1 bay leaf (whole)
6 cups low sodium vegetable broth
1 cup water
1 pound dry black beans
1 (4 ounce) can chopped canned chili peppers (mild), undrained
Garnish:
Pico de gallo
Red bell pepper, finely diced or sliced
Lime, cut into wedges
Mexican Cheese - queso blanco or shredded cotija are great cheeses
Directions
Step 1
Turn on you multi-functional, programmable pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion, orange bell pepper, carrot, celery, and jalapeno pepper; cook and stir until translucent and starting to soften, about 5 minutes.
Step 2
Add garlic, chili powder, cumin, oregano, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, chili peppers, bay leaf. Add salt to taste until your broth and vegetable mixture meets your desired taste. Close and lock the lid. Select high pressure cooking according to your device's manufacturer's instructions; set timer for 60 minutes.
Step 3
Let the device's pressure to release using the natural-release method according to manufacturer's instructions (usually about 25 minutes - e.g., on my InstantPot - the little pressure relief valve will be fully depressed on its own). Unlock and remove the lid. Remove and reserve approximately 3 cups of the cooked soup. This is also a good time to remove the Bay Leaf. Use a stick blender to blend beans until creamy (if using a countertop blender only fill the pitcher to 1/2 full to minimize the risk of scalding yourself). Return the reserved soup to the pot. Serve this soup hot with pico de gallo, red bell pepper slices, a generous spoon of cheese, and lime wedges.
As Always - Best Regards and Bon AppetIT!!!
TheITGourmet
留言