Pressure Cooker Cuban Black Bean Soup
This hearty soup makes a great weeknight meal, and makes a batch big enough for lunch the next day.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 1⁄2 lb. bacon, chopped
- 2 large carrots, peeled and sliced
- 1 large yellow onion, peeled and diced
- 2 large celery stalks, sliced
- 8 oz. smoked sausage
- 3 cloves garlic, peeled and minced
- 2 tsp. paprika
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. chili powder
- 1⁄4 tsp. coriander
- 1 bay leaf
- 6 cups chicken broth
- 1 lb. dried black beans, soaked overnight, rinsed and drained
- 1⁄8 tsp. cayenne pepper
- 1⁄2 cup dry sherry
- 1 Tbsp. red wine vinegar
- 1⁄4 tsp. salt
- 1⁄8 tsp. freshly ground black pepper
- 2 scallions, finely chopped
- Add bacon to the pressure cooker and fry over medium-high heat until the bacon begins to render its fat. Stir in the carrots, onion, and celery. Slice the smoked sausage and stir into the pan; sauté for 3 minutes or until the onion is tender. Stir in the garlic along with the paprika, cumin, chili powder, coriander, bay leaf, broth, and beans. Lock the lid into place and bring to high pressure; maintain pressure for 30 minutes. Remove from the heat and allow pressure to release naturally, leaving the lid in place for at least 20 minutes. Remove the lid.
- Remove and discard the bay leaf. Return the uncovered pan to medium heat and bring to a simmer. Stir in the cayenne pepper, sherry, and vinegar. Simmer for 20 minutes. Add salt and pepper. Top with scallions to serve.