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Ingredients:
- 2/3 cups pf black, pinto, and red beans, all soaked for about 8 hours
- 1 t cumin seeds
- 1 T minced garlic
- 2 cups chopped onion
- 4 cups vegetable broth, boiling
- 2 carrot sticks, chopped up
- 1 celery stick, chopped up
- 1 chopped red bell pepper
- 1 ½ t cumin and oregano
- 2 T chili powder
- 1 t smoked paprika
- ¼ t cayenne pepper
- ½ t coriander
- 1 can diced tomatoes
- 1 can tomato sauce
- Cilantro, parsley, or sour cream for topping
Directions:
- Rinse out the dried beans and pick over the bad ones, throwing them away. Let them soak for 8 hours and then drain and rinse.
- In pressure cooker, put in the seeds, garlic, and onion for 5 minutes, adding in the vegetable broth so it doesn’t burn.
- Put in rest of ingredients except for the tomatoes and tomato sauce. Lock in lid and set it on high pressure for 12 minutes. Natural pressure release them.
- Stir in the diced tomatoes and tomato sauce. Let it thicken with the lid off if you can. If it’s not thick enough, blend it in immersion blender and put it in pot
- Serve it with toppings listed
