2 tablespoons olive oil
1 tablespoon whole cumin seeds
2 cloves garlic — minced
2 large onions — coarsely chopped
4 stalks celery — cut into chunks
1 large green bell pepper — diced
6 cups water
1 smoked ham hock or pig’s knuckle — optional
3 large carrots, peeled — cut into chunks
2 bay leaves
1 teaspoon ground coriander
1 teaspoon dried thyme
1 1/2 cups dried black beans — picked over & rinsed
1/3 cup coarse bulgur wheat — optional
1 cup minced fresh coriander (cilantro) — tightly packed
or parsley 1 teaspoon salt — or to taste
1/2 cup dry sherry — optional
serves 8
Author’s Notes: A smoked ham hock or pig’s knuckle give this soup an appealing smoky flavor, but the vegetarian version is equally delicious. The bulgur whe at acts as a thickener; alternatively, you can puree abut a cupful of the cooke d beans and stir them back in if the soup is too thin.
Heat the oil in the cooker. Add the cumin, stirring constantly for 5 seconds. Add the garlic and onions and saute until the onions are soft, about 3 minutes . Add the remaining ingredients except the fresh coriander, salt, and sherry. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook for 35 minutes. Let the pressure drop natu rally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove the bay leaves and ham hock (if us ing). Stir in the coriander, salt to taste, and the sherry (if desired) while the soup is simmering. Adjust the seasonings and serve.