Black Bean Soup by John Becker & Megan Scott

This soup is a good candidate for pressure cooking. Use unsoaked beans and only 5 cups water. Cook at full pressure for 30 minutes, and allow the pressure to release naturally for 15 minutes.

Photo by Megan Scott

Makes 10 cups; 6 servings

Excerpted with permission from The Joy of Cooking:

This soup is a good candidate for pressure cooking. Use unsoaked beans and only 5 cups water. Cook at full pressure for 30 minutes, and allow the pressure to release naturally for 15 minutes.