*  Exported from  MasterCook  *
 
                     Black Bean Soup (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    1      tablespoon    whole cumin seeds
    2      cloves        garlic -- minced
    2      large         onions -- coarsely chopped
    4      stalks        celery -- cut into chunks
    1      large         green bell pepper -- diced
    6      cups          water
    1                    smoked ham hock or pig’s knuckle -- optional
    3      large         carrots, peeled -- cut into chunks
    2                    bay leaves
    1      teaspoon      ground coriander
    1      teaspoon      dried thyme
    1 1/2  cups          dried black beans -- picked over & rinsed
      1/3  cup           coarse bulgur wheat -- optional
    1      cup           minced fresh coriander (cilantro) -- tightly packed
                         or
                         parsley
    1      teaspoon      salt -- or to taste
      1/2  cup           dry sherry -- optional
 
 serves 8
 
 Author’s Notes:  A smoked ham hock or pig’s knuckle give this soup an appealing
  smoky flavor, but the vegetarian version is equally delicious.  The bulgur whe
 at acts as a thickener; alternatively, you can puree abut a cupful of the cooke
 d beans and stir them back in if the soup is too thin.
 
 Heat the oil in the cooker.  Add the cumin, stirring constantly for 5 seconds. 
  Add the garlic and onions and saute until the onions are soft, about 3 minutes
 .  Add the remaining ingredients except the fresh coriander, salt, and sherry. 
  Lock the lid in place and over high heat bring to high pressure.  Adjust heat 
 to maintain high pressure, and cook for 35 minutes.  Let the pressure drop natu
 rally or use a quick release method.  Remove the lid, tilting it away from you 
 to allow any excess steam to escape.  Remove the bay leaves and ham hock (if us
 ing).  Stir in the coriander, salt to taste, and the sherry (if desired) while 
 the soup is simmering.  Adjust the seasonings and serve.
 
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