New Mexican Pinto Bean Soup

from Great Vegetarian Cooking Under Pressure cookbook

Category: Soups, Stews and Chili

Cuisine: Mexican

1 review 
Ready in 20 minutes
by atwaterville

Ingredients

1 1/2 cups dried pinto beans rinsed and soaked overnight

1 tablespoon of canola oil

1 teaspoon cumin seeds

1 tablespoon Garlic finely minced

2 cups onions coarsely chopped (about 1 medium)

1 large red or orange bell pepper diced

1 1/2 cups of fresh or frozen (defrosted) corn

1 1/2 teaspoon of dried oregano

1 small pieces, or 1 -2 jalapeño, or a generous pinch of c

4 cups of boiling water

2 tablespoons tomato paste

1/2 cup fresh cilantro finely chopped

1 1 -2 tablespoons of freshly squeezed lime juice

1 ripe avocado cut into a 1/2 inch diced

1 teaspoon of Salt

1 Pepper to taste


Directions

1. Drain and rinse the beans 2. Heat the oil in the cooker and add the cumin seed. Give them a quick stir and add the garlic and let it brown. 3. Add the onion and bell pepper and saute for 1 minute. 4. Add the beans, corn, oregano, chipotle, and water 5. Lock the lid and bring the cooker to high pressure. When high pressure is reached, lower the 6. heat enough to maintain the pressure and cook for 8 minutes 7. Release the pressure and remove the lid – pointing the lid away to release any excess steam. 8. With a slotted spoon transfer 1 cup of the beans to a blender and puree with the tomato paste. Add back to the soup 9. Add cilantro, lime juice, avocado, salt,and season with pepper.

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atwaterville

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