- 2 tablespoons olive oil
- 1 medium-sized onion, chopped (about 1 1/2 cups)
- 2 teaspoons whole cumin seeds
- 1 pound dry black beans, picked over and rinsed (2 1/2 cups)
- 2 large cloves garlic, pressed
- 1 1/4 teaspoon salt
- 2 large red bell peppers, halved and seeded
- 1 teaspoon Dijon mustard
- 1/3 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 to 2 jalapenos, seeded and diced
- Zest of 1 orange
Preparation: Heat 1 tablespoon oil in 6-quart pressure cooker over medium-high heat. Add onion and cumin and saute 3 minutes or until onion softens. Add 7 cups water, beans, garlic and 1 teaspoon salt.
Lock pressure cooker lid in place. Bring to high pressure. Reduce heat and cook at high pressure 25 minutes. Remove from heat and allow pressure to come down naturally before removing lid. (If beans are not tender, cover and simmer over medium-low heat until fully cooked.)
Meanwhile, preheat oven to broil. Roast bell pepper halves skin side up on baking sheet 15 minutes or until skin is charred. Wrap in wet paper towels until cool enough to handle. Rub off skins. Coarsely chop one pepper and puree it with mustard, remaining 1 tablespoon oil, and 1/4 teaspoon salt in mini-chopper or blender. Cut remaining pepper into 1/2 inch dice.
Stir diced red pepper, cilantro, lime juice, jalapenos and orange zest into soup. Ladle into bowls. Spoon 1 tablespoon red pepper puree in center and swirl. Serve immediately.
Amount Per Serving
Cals: 258 From Fat: na
Total Fat: 4.5g
Total Carb: 43g
Dietary Fiber: 10g