4 cups organic dried black beans
Water or vegetarian broth
1 large onion
2 cans stewed tomatoes
Thyme to taste
Salt & Pepper
Pre-soak beans (either overnight or using a quick soak method).
Rinse the beans and set aside.
|My new favorite kitchen appliance - |
a Presto 8-qt pressure cooker.
Pour tomatoes into pot and add salt and pepper. Reserve about 3 cups of bean mixture. Puree the rest of the soup. Combine reserved beans and vegetables with pureed soup.
Serve with corn bread and salad. Or, serve with a fat round of bakery made rye bread.