BLACK BEAN SOUP
10 cups; 6 servings
This soup is a good candidate for pressure cooking. Use unsoaked beans and only 5 cups water. Cook at full pressure for 30 minutes, and allow the pressure to release naturally for 15 minutes.
If desired, soak overnight in water to cover:
- 1 pound dried black beans, rinsed and picked over
Heat in a soup pot over medium heat:
- 2 tablespoons vegetable oil
Add and cook, stirring, until softened, 6 to 8 minutes:
- 2 large onions, chopped
Add and cook for another minute:
- 6 garlic cloves, minced
- 2 serrano peppers, seeded if desired, and minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 ½ teaspoons salt
Drain the beans, if soaked, and add to the pot, along with:
- 10 cups Vegetable Stock, Poultry Stock, or water
Bring to a boil, then reduce the heat and simmer, partially covered, until the beans are completely tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Scoop 2 cups of beans into a small bowl or food processor and mash or process. Stir back into the soup and simmer for 5 minutes more to thicken. Taste the soup and season with more salt if needed. Serve in soup bowls with:
- Sliced avocado
- Chopped cilantro
- Hot sauce
- Lime wedges