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Pressure Cooker Black Bean Soup

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Submitted by imagoodwife

YIELD

8 servings

PREP

30 min

COOK

45 min

READY

1 hrs

Ingredients

16.00 462.4
OUNCES ML/G BLACK BEANS
dry
4.00 946
CUPS ML BEEF STOCK
preferably homemade, prefer veal stock if possible
3.50 828
CUPS ML WATER
1 453.6
POUND G HAM HOCK
smoked
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
MEDIUM MEDIUM LEEKS
chopped *
1 1
MEDIUM MEDIUM CELERY STALKS
chopped *
4.00 6E+1
TABLESPOONS ML SHERRY
dry
Spices
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
0.25 1.3
TEASPOONS ML THYME *
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML SALT

Directions

Place draining basket in pressure cooker.

Rinse beans.

Place them in basket, with all remaining ingredients except sherry.

Cover cooker, lock lid and bring to pressure then cook 45 minutes.

Lift basket and allow solids to drain.

Remove pork knuckles.

Purée remaining solids in two batches with metal blade of food processor.

Return purée to stock and stir to combine.

Add sherry to taste. Cut meat from ham hocks into small pieces and add to soup.

Serve with sourdough rolls.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 177 32% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 1030mg 43%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 34g
Vitamin A 1% Vitamin C 2%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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