Pinto Bean Soup
- 1 1/2 cups dried pintos, soaked overnight or canned equivalent
- 1 tablespoon safflower oil
- 1 teaspoon whole cumin
- 1 teaspoon finely minced garlic
- 2 cups coarsely chopped onions
- 1 large red bell pepper, seeded and diced
- 1 1/2 cups fresh or frozen (defrosted) corn kernels
- 1 1/2 teaspoons dried oregano
- 1 dried chipotle pepper, stemmed seeded snipped into bits or 1-2 jalapenos or generous pinch crushed red pepper flakes
- 4 cups boiling water
- 2 tablespoons tomato paste
- 1/2 cup minced fresh coriander or parsley
- 1-2 tablespoons freshly squeezed lime juice
- Salt and freshly ground pepper
- 1 ripe or firm avocado, 1/2 inch dice
- Drain and rinse beans; set aside.
- Heat oil, sizzle cumin seeds over medium heat just until they begin to pop 5-10
- Add the garlic and cook, stirring constantly, until the garlic turns light
brown. Immediately add the onion and red bell pepper and cook, stirring frequently,
for 1 minute.
- Add the reserved beans, corn, oregano, chipotle, and water.
- Lock lid in place. Over high heat, bring to high pressure. Lower the heat just
enough to maintain high pressure and cook for 8 minutes.
- Allow pressure to drop naturally or use quick release method. Remove the lid.
- Simmer beans until done if they aren't quite cooked.
- With a slotted spoon,
transfer a generous cupful of beans to a food processor (or puree all of soup) and
puree with tomato paste. Stir back into soup.
- Add the coriander, lime juice, salt and pepper.
- Gently stir in avocado just before serving.