My husband has made me a recent convert to pressure cooking. From jambalaya (recipe to come next time we make it and write down the ingredients) to classic beans. We find the easiest and tastiest way to make this soup is in a pressure cooker, plus it ends up making it’s own savory broth. But we are also including instructions on how to make this from canned goods as well- but this method is so fast, we recommend it. For reference, we have a 5 quart cooker.
2 cups dried black beans
2 tsp salt
1 tsp Mexican oregano
1 pasilla pepper, diced
1 serano pepper, finely chopped
2 tomatoes, diced
2 carrots, diced
½ bunch collard greens, chopped
2 tsp chili powder (or depending on what flavors you like- try substituting smoked paprika or chipotle powder)
1 tsp cumin
1 tsp pepper flakes
optional: add a sausage- you can pre-cook/crumble to add flavor
toppings (mix and match to your taste):
sour cream
tortilla chips
grated cheese or crumbled cotija
cilantro
Quick pressure cooker:
Bring 2 cups beans to boil in 8 cups of water with 2 tsp of salt. Once boiling, seal pressure cooker. Cook at pressure for 20 minutes, then release pressure. Throw in other veggies and spices. Add 2 more cups water. Seal and cook again (once it reaches pressure) for another 5 minutes. Grate in some fresh pepper.
From a can:
If you want to use canned beans (1 can whole, 1 can refried- jalapeño included = optional), then include the juice from the can, and add ½ container of chicken or veggie broth. You can add all the veggies at the same time- or add the peppers to olive oil first to bring out their flavor, then add beans and veggies. You can also add a 15 oz. can of diced tomatoes instead of going fresh.
2 cups dried black beans
2 tsp salt
1 tsp Mexican oregano
1 pasilla pepper, diced
1 serano pepper, finely chopped
2 tomatoes, diced
2 carrots, diced
½ bunch collard greens, chopped
2 tsp chili powder (or depending on what flavors you like- try substituting smoked paprika or chipotle powder)
1 tsp cumin
1 tsp pepper flakes
optional: add a sausage- you can pre-cook/crumble to add flavor
toppings (mix and match to your taste):
sour cream
tortilla chips
grated cheese or crumbled cotija
cilantro
Quick pressure cooker:
Bring 2 cups beans to boil in 8 cups of water with 2 tsp of salt. Once boiling, seal pressure cooker. Cook at pressure for 20 minutes, then release pressure. Throw in other veggies and spices. Add 2 more cups water. Seal and cook again (once it reaches pressure) for another 5 minutes. Grate in some fresh pepper.
From a can:
If you want to use canned beans (1 can whole, 1 can refried- jalapeño included = optional), then include the juice from the can, and add ½ container of chicken or veggie broth. You can add all the veggies at the same time- or add the peppers to olive oil first to bring out their flavor, then add beans and veggies. You can also add a 15 oz. can of diced tomatoes instead of going fresh.