Southwestern Black Bean Soup
Recipe By :John A. McDougall, M.D., and Mary McDougall (Adapted for the PC by
Serving Size : 8
1 pound black beans
2 quarts water
1 large onion -- coarsely chopped
2 cloves garlic -- minced
2 cans whole tomatoes -- chopped, with liquid
1 4-ounce can chopped green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
1/4 cup fresh cilantro -- chopped
Soak the beans overnight in the water.
Bring to a boil in the soaking water, cover, and reduce the heat.
Simmer for 1 hour, then add the remaining ingredients, except the cilantro. Cook
until the beans are tender, about 2 hour. Add the cilantro just before serving.
Mix it in well and let the soup rest, covered, for about 15 minutes. Serve hot.
Note: This is great to make in a slow cooker. Put everything into the pot,
except the cilantro, early in the morning. (No need to soak the beans first.)
Set the cooker on high, cover, and let it cook all day. Add the cilantro
just before serving.
Pressure Cooker Directions: Soak beans as directed. Put everything but the
tomatoes, lemon juice and cilantro into the pot. Bring to high pressure. Cook
for 10 minutes. Let pressure release naturally for 10 minutes then release the
rest. Add tomatoes & lemon juice and cook another 5 minutes. Add cilantro
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