27
4
Black Bean Soup
Black Bean Soup or thicken and serve over rice. Here's a secret for making the soup
really explode with flavor. Stir in a tablespoon of Balsamic Vinegar. You won't
believe the difference. Ready in 25 minutes.
Serves: 6
2 tablespoons olive oil
2 large onions, chopped
2 large garlic cloves, minced
3 stalks celery
1 tablespoon whole cumin seeds
1 large red bell peppers, seeded and diced
6 cups chicken or vegetable broth
1 smoked ham hock, whole or bacon diced
3 large carrots, chunked
2 bay leaves
1 sprig fresh thyme, chopped or 1 teaspoon dried
1 teaspoon ground coriander
1
1
/2 cups dried black beans, rinsed in a colander and picked over
1 cup fresh coriander/cilantro, minced (You can substitute parsley)
Salt and pepper to taste
Balsamic vinegar
, to taste
1
/2 cup tomatoes, chopped, for garnish
Place oil in the skillet and heat until the oil is very hot. Add the onions and sauté for 2 to
3 minutes until onions turn translucent. Add the garlic, celery, cumin seeds, and red
peppers and cook for 2 more minutes stirring constantly. Add the skillet mixture, broth,
ham hock or bacon, carrots, bay leaves, thyme, dried coriander and black beans to the
cooker. Set the cooker to
Soup for 20 minutes (see pages 7-8 for instructions) let the
pressure release naturally, about 5 to 10 minutes.
Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to
taste. Drizzle and stir in the Balsamic vinegar to taste. Garnish with the fresh cilantro
and serve.
FEATURES
1. Handle
9. Outer Pot
17. Side Handle
2. Lid
10. Upper Body
18. Electr
onic Heater
3. Pr
essur
e Limiting V
alve
11. Contr
ol Panel
19. Seal Ring for Floating V
alve
4. Floating V
alve
12. Power Cable
20. Filter
5. Floater
13. Reser
voir
21. Gasket
6. Slideway
14. Body Cover/Str
uctur
e
22. Sensor
7. Sliding V
alve
15. Spoon/Ladle Holder
8. Inner Pot
16. Lower Body
take off and fix gasket
Dismantling of Condensation
Reservoir
To Next Page
Loading...
