Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stocks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
1 tb Whole cumin seeds
2 cl Garlic -- minced
2 lg Onions -- coarsely chopped
4 Celery ribs -- cut into chunks
1 lg Green bell pepper -- diced
6 c Water
1 Smoked ham hock or pig's knuckle (optional)
3 lg Carrots -- peeled, cut into chunks
2 Bay leaves
1 ts Ground coriander
1 ts Dried thyme
1 1/2 c Dried black beans -- picked over & rinsed
1/3 c Coarse bulgur wheat (optional)
1 c Fresh cilantro or parsley -- minced, tightly packed
1 ts Salt -- or to taste
1/2 c Dry sherry (optional)
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 wheat acts as a thickener; alternatively, you
can puree abut a cupful of the cooked 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 naturally 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
using). Stir in the coriander, salt to taste, and the sherry (if
desired) while the soup is simmering. Adjust the seasonings and serve.
