I made this soup after accidentally over cooking my beans in the pressure cooker. Those things are fast! I only let it whistle for fifteen minutes but that was too long. By the time that I opened it, the beans had become a little too soft for rice and beans, my original plan. Next time, ten minutes.
The soup was easy to make. It has a delicate flavor. Hegui thought it tasted Italian. That’s cool.
vegetarian sweet bell pepper pinto bean soup
1 lb. dried pinto beans
1 red bell pepper, stem and seeds removed, diced
1 yellow bell pepper, stem and seeds removed, diced
2 jalapeño, stems and seeds removed, minced
2 onions, peeled and diced
3 cloves garlic, peeled and minced
3 tbsp. olive oil
1 tsp dried oregano
1 tsp cumin powder
Kosher salt to taste
Black pepper to taste
2 bay leaves
14 oz. canned tomatoes
Rinse and pick over dried pinto beans. Soak overnight in a large bowl of water. Rinse. Pour beans into pressure cooker. Add water to cover beans about an inch deep. Seal cooker and place on high heat. Cook ten to fifteen minutes after cooker starts to whistle. Remove from heat and return to bowl.
In a large pot, toss in all vegetables except canned tomatoes, spices, salt and olive oil. Bring to medium high heat and sweat vegetables for about five minutes. Add beans with liquid. Add tomatoes. Simmer about twenty minutes.