Smoky velvety black bean soup






Pressure cooker recipe
For 4-6 Servings 

1.5-2 cups of dried black beans, soaked (yield 2.5-3 cups soaked)
1 Tsp Earth Balance (butter replacer) or olive oil
1 medium onion, chopped
2 leeks, washed and cut into rings
3 cloves garlic, minced
1 tsp coriander powder
1 tsp cumin powder
1 tsp smoked paprika powder
1 tsp dry rubbed sage
1 can of diced tomatoes (14oz)

2.5 -3 cups of water ( or use liquid vegetable broth without broth cube)
1/2 cube of vegetable broth
1/2 tsp hot sauce
1/2 chili pepper, minced
2″ strip of kombu
1/4 cup fresh or fresh frozen cilantro or parsley
1/4 cup of coconut milk

In a small pressure cooker heat oil or butter replacer add onion, leeks and garlic and cook 2 minutes or until onion turns transparent. Add some more time for the 
leeks cooking, while you add the other ingredients, coriander, cumin, paprika, sage, tomatoes, broth, hot sauce, chili and kombu. Rinse the soaked beans thoroughly and add to the other ingredients. Fill the pot up with 2.5-3 cups of water. Increase the heat until the valve closes, reduce heat to simmer and cook according to instructions for beans for abt. 15 minutes. 
After cool down and opening, remove the cooked kombu, add the frozen herbs and add half of the coconut milk. Use the rest of the coconut milk as garnish with individual servings. The soup will get more flavorful after cooled down from the pressure cooking. ©

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