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Pressure-Cooker Black Bean Soup

Mark Bittman
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

4 oz

Spanish chorizo

2

Bay leaves

1 lb

Black beans

1/4 cup

Cilantro

4 cloves

Garlic

1

Hass avocado, large ripe

1

Jalapeno

1 cup

Onion

1 1/2 tsp

Oregano, dried leaves

2

Plum tomatoes, large

1/3 cup

Red onion

2 tbsp

Lime juice, freshly squeezed

1 tbsp

Chile powder, mild or hot

2

Salt

1 tbsp

Olive oil

1 1/2 tsp

Cumin seeds, whole

7 cups

Water