Black Bean Soup (Pressure Cooked)
Submitted by JRassias
Pressure cooker black bean soup made from dried beans with no soaking, ready in well under an hour. Smoky or vegetarian, thickened with bulgur, and finished with cilantro and a splash of sherry.
YIELD
8 servingsPREP
15 minCOOK
35 minREADY
50 minA pressure cooker is the shortcut to deeply flavored bean soup. There’s no overnight soak here; dried black beans go in straight and cook to creamy tenderness in about 35 minutes under pressure, the kind of result that normally takes hours of simmering.
A couple of clever touches set it apart. Whole cumin seeds bloom in hot oil first, blossoming into a warm, toasty aroma that ground cumin can’t match. And a handful of bulgur wheat thickens the soup right in the pot as it cooks, no flour or cornstarch needed. If it’s still thin, purée a cup of the beans and stir them back.
A smoked ham hock adds rich, smoky depth, but leave it out and the soup is just as good vegetarian.
Save the salt, fresh cilantro, and a splash of dry sherry for the end. Salt added too early can toughen the beans, and the sherry and herbs stay brightest stirred in last.
Pro Tips
- Skip the soak; the pressure cooker tenderizes dried beans in about 35 minutes.
- Bloom the whole cumin seeds in oil first for a deeper, toastier flavor.
- Hold the salt until the beans are fully cooked; early salt can keep them firm.
- Let the pressure release naturally for the creamiest beans, and tilt the lid away from you when opening.
Variations
- Use a ham hock or smoked turkey for meatiness, or keep it fully vegetarian.
- Skip the bulgur and purée part of the soup to thicken it instead.
- Top with sour cream, diced avocado, lime, and more cilantro.
Ingredients
Directions
Author’s Notes: A smoked ham hock or pig’s knuckle give this soup an appealing smoky flavor, but the vegetarian version is equally delicious.
The bulgur wheat acts as a thickener; alternatively, you can purée about a cupful of the cooked beans and stir them back in if the soup is too thin.
Heat the oil in the cooker.
Add the cumin, stirring constantly for 5 seconds.
Add the garlic and onions and sauté until the onions are soft, about 3 minutes .
Add the remaining ingredients except the fresh coriander, salt, and sherry.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 35 minutes.
Let the pressure drop naturally or use a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove the bay leaves and ham hock (if using).
Stir in the coriander, salt to taste, and the sherry (if desired) while the soup is simmering.
Adjust the seasonings and serve.
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