Blog :: Ramblings of a health nut

The Pressure's On

Posted on 20 Nov 2010 by maisha (posted in: blogs)

I've been cooking/baking so many new things, yet I haven't had the time to photograph and share them with you. I feel guilty. Not really though, because my new cats are sucking up all my time and energy, and I love it ^^

Yet I felt the pressure to share at least one dish that I've made this week: Pressure Cooker Black Bean Soup. I spotted a Black Bean Soup recipe in the November issue of Cooking Light and decided to go for it. Then somewhere among the instructions I read:

Quote
Cover, reduce heat, and simmer for 1.5 hours or until beans are tender.



1.5 hours?! No way, I don't have time for that! So I decided to use my pressure cooker and speed things up a little...

Pressure Cooker Black Bean Soup (serves 4)

Ingredients


  • 180 grams dried black beans
  • 1 vegetable (or chicken or beef) bouillon cube dissolved in 1 L boiling water
  • 4 small organic potatoes, sliced (leave skin on!)
  • 1 small can tomato paste (net weight 140 grams)
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • 200-300 grams fresh spinach
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground cumin
  • ground pepper to taste



Method


  1. Of course you can opt to wash beans and soak them overnight one day before making this soup, but if you're forgetful like me, you can use the quick presoak method. Sort and wash beans; place in your pressure cooker and add water until about 0.5 inch (1.5 cm) above the level of the beans. Cook 5 minutes on high pressure and remove from heat. Allow the pressure to subside naturally (natural release method). Now you have 'presoaked' beans.
  2. Rinse the presoaked beans and return them to your pressure cooker. Add the bouillon. Cook 8 minutes on high pressure. Meanwhile, saute onion and garlic with olive oil in a pan. Saute the spinach leaves in batches. Set aside.
  3. Remove pressure cooker from heat and let it stand for a few minutes. Then use the quick release method to remove the pressure.
  4. Add the potato, cumin, oregano, pepper and tomato paste to the pressure cooker. Stir and cover. Cook on high pressure for two minutes. Remove from heat and let it stand for a few minutes before using the quick release method.
  5. Use an immersion blender to puree about half of the beans. Then add the sauteed garlic, onion, and spinach; heat and stir for 5 minutes or so.
  6. Serve topped with low-fat grated cheese.




 

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