Southwestern Pinto Bean Soup (Pc)

wtorek, 4 lutego 2014

1 cup vegetable broth (good when made with broth from potato peels, onion skins and garlic!)
2 tablespoons minced garlic
2 large onions, chopped
1 large red bell pepper, seeded and diced
1 1/2 cups dried pinto beans, rinsed, sorted, and soaked overnight
2 teaspoons oregano (mexican oregano, if you can find it)
2 teaspoons cumin
2 chipotle chiles (if dried, stem and mince. If canned, smash and add a bit of the adobo sauce)
4 cups water
2 cups corn kernels
3 ounces tomato paste
1 lime, juice of
salt and pepper

1 Place 1 cup of vegetable broth in 4 quart (or larger pressure cooker). Bring to a full simmer.
2 Add garlic to broth, simmer 1 minute.
3 Add chopped onions and diced red bell pepper to garlic broth mix. Simmer 2 minutes.
4 Drain and rinse pinto beans from overnight soak. Add to the mixture in the pressure cooker.
5 Add oregano, cumin, chipotle peppers, corn and water to the pressure cooker.
6 Bring to a full boil. Seal cooker with lid and bring to high pressure.
7 Cook beans at high pressure for 10 minutes. Allow pressure to come down naturally (or you may use speed release if your pressure cooker supports this).
8 Put tomato paste in blender. Add 1 cup of the bean mixture to the blender and puree.
9 Return the pureed mixture to the cooker and season with salt and pepper to taste.
10 Garnish with diced tomatoes, cilantro and avocado and green onions.

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