Southwestern Pinto Bean Soup (Pc)

Ingredients

• 1 cup vegetable broth (good when made with broth from potato peels, onion skins and garlic!)
• 2 tablespoons minced garlic
• 2 large onions, chopped
• 1 large red bell pepper, seeded and diced
• 1 1/2 cups dried pinto beans, rinsed, sorted, and soaked overnight
• 2 teaspoons oregano (mexican oregano, if you can find it)
• 2 teaspoons cumin
• 2 chipotle chiles (if dried, stem and mince. If canned, smash and add a bit of the adobo sauce)
• 4 cups water
• 2 cups corn kernels
• 3 ounces tomato paste
• 1 lime, juice of
• salt and pepper

To Garnish

• diced tomato
• diced avocado
• minced cilantro
• chopped green onion

Directions

1. 1

   Place 1 cup of vegetable broth in 4 quart (or larger pressure cooker). Bring to a full simmer.

2. 2

   Add garlic to broth, simmer 1 minute.

3. 3

   Add chopped onions and diced red bell pepper to garlic broth mix. Simmer 2 minutes.

4. 4

   Drain and rinse pinto beans from overnight soak. Add to the mixture in the pressure cooker.

5. 5

   Add oregano, cumin, chipotle peppers, corn and water to the pressure cooker.

6. 6

   Bring to a full boil. Seal cooker with lid and bring to high pressure.

7. 7

   Cook beans at high pressure for 10 minutes. Allow pressure to come down naturally (or you may use speed release if your pressure cooker supports this).

8. 8

   Put tomato paste in blender. Add 1 cup of the bean mixture to the blender and puree.

9. 9

   Return the pureed mixture to the cooker and season with salt and pepper to taste.

10. 10

    Garnish with diced tomatoes, cilantro and avocado and green onions.