Southwestern Pinto Bean Soup (Pc)

wtorek, 4 lutego 2014

Southwestern Pinto Bean Soup (Pc)

Time: 20 mins


  • 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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