Recipe of the Month: New Mexican Pinto Bean Soup

Ingredients:

1-1/2 cups dry pinto beans, rinsed and soaked overnight
1 tbsp. olive oil
1 teaspoon cumin seeds
1 tbsp garlic, finely minced
2 cups onions, coarsely chopped
1 large red bell pepper, diced
1-1/2 to 2 cups of fresh or well drained canned corn
1-1/2 teaspoon of dried Mexican oregano
1 dried chipotle pepper, stemmed, seeded and cut into small pieces
4 cups of boiling water or stock

2 tablespoons tomato paste
1/2 cup fresh cilantro, finely chopped
1 to 2 tbsp. of freshly squeezed lime juice
1 ripe avocado, diced or sliced
1 teaspoon of salt
Pepper to taste

Directions:

Drain and rinse the beans. Heat the oil in a pressure cooker and add the cumin seed. Give them a quick stir and add the garlic and let it brown.

Add the onion and bell pepper and saute for 1 minute. Add the beans, corn, oregano, chipotle, and water or stock.

Lock the lid and bring the pressure cooker to high. When high pressure is reached, lower the heat enough to maintain the pressure and cook for 8 minutes.

Release the pressure and remove the lid, pointing the lid away to release any excess steam. With a slotted spoon transfer 1 cup of the beans to a blender and puree with the tomato paste. Add back to the soup. Add cilantro, lime juice, avocado, salt, and pepper.

Enjoy!