Pressure Cooker Black Bean Soup
Yield
8 servingsPrep
30 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16.00 | ounces |
black beans
dry |
|
| 4.00 | cups |
beef stock
preferably homemade, prefer veal stock if possible |
|
| 3.50 | cups |
water
|
|
| 1 | pound |
ham hock
smoked |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
leeks
chopped |
*
|
| 1 | medium |
celery stalks
chopped |
*
|
| 4.00 | tablespoons |
sherry
dry |
|
| Spices | |||
| ½ | teaspoon |
black pepper
freshly ground |
|
| 0.25 | teaspoons |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
black beans
dry |
|
| 946 | ml |
beef stock
preferably homemade, prefer veal stock if possible |
|
| 828 | ml |
water
|
|
| 453.6 | g |
ham hock
smoked |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
leeks
chopped |
*
|
| 1 | medium |
celery stalks
chopped |
*
|
| 6E+1 | ml |
sherry
dry |
|
| Spices | |||
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | 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.
