SERVES 6 to 8
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
To soak the beans, combine them with 5 cups water in a large container and let sit at room temperature for 8 to 24 hours; drain and rinse the soaked beans before using. For a quick soak, cover the beans by 1 inch of water in a large saucepan, bring to a boil, and cook for 2 minutes; remove from the heat, cover, and let sit for 1 hour. Serve with rice, sour cream, chopped cilantro, sliced scallions, lime wedges, and hot sauce.
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3 |
cups low-sodium chicken broth |
|
1 |
pound (2½ cups) dried black beans, picked over, rinsed, and soaked |
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1 |
pound chorizo sausage, quartered lengthwise and sliced ¼ inch thick |
|
2 |
cups fresh salsa |
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4 |
teaspoons cumin |
1. Combine all ingredients in pressure-cooker pot. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 40 minutes, adjusting heat as needed to maintain high pressure.
2. Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you. Serve.