Black Bean Soup with Toasted Cumin & Cilantro

Author

NuWave

Servings

6

Category

Appetizers

Ingredients

• 1T olive oil
• 1c onions, small dice
• 1T mild or hot chili powder
• 1½t whole cumin seeds
• 1½t dried oregano leaves
• 7c water
• 1lb (2½c) dried black beans, picked over, rinsed
• 4oz Spanish chorizo, small dice
• 4 to 6 cloves garlic, minced
• 2 bay leaves
• Sea salt to taste
• 1 large, ripe Hass avocado, diced
• 2 large plum tomatoes, seeded, small dice
• ⅓c red onions, small dice
• ¼c cilantro, small dice
• 1 jalapeño (optional), seeded, diced
• 3T freshly squeezed lime juice
• Sea salt

Directions

1. Set to "sear" and add oil. When heated, add onions, chili powder, cumin seeds, and oregano. Sauté, stirring frequently until onions soften, about 1 minute.
2. Add water, beans, chorizo, garlic, and bay leaves.
3. Close lid and lock. Set to "beans" and adjust for 30 minutes.
4. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
5. Open and stir well, remove bay leaves, and add sea salt to taste. Let the soup sit with no heat on, it will thicken.
6. Just before serving, in a bowl, prepare avocado salsa by tossing all ingredients together.
7. Ladle soup into bowls and top each portion with a large dollop of avocado salsa.