I never know how to spell it when I'm making this delicious soup.
This is one of the times where I'm simply updating my recipe (b)log so I don't forget what I put in the pot, and I can replicate it in the future, because I will want to make it again. This will be a quick post because for Last Dinner of The Year I'm making three kinds of gluten free gnocchi (with a Puttanesca and probably at least one other sauce) for dinner, followed by Baked Alaska... and I also am making an Icebox cake for tomorrow, which needs 24 hours to set so I need to bake those icebox cookies that are firming in the fridge before I start dinner... but I'm eating lunch! Oh crap, I'm also supposed to put out some teff to sour because we're having injera tomorrow with our Ethiopian food...
And because of all of this, I forgot I was going to make this soup until 11:45, so I threw all of these things in the pressure cooker and made soup. I was eating by 12:45, I think. Pretty exciting, really.
We've been pressure cooking beans for 12 minutes and it has been working - but after 12 minutes at pressure, the black beans were still a bit firm. In fact, I am eating a bowl as I write this, after reattaining pressure and cooking for an additional 5 minutes, and they're still pretty firm. But delicious. I think 17 minutes to begin would be the perfect amount of time - I also had to quick-release the pressure, which means you have to cook at pressure a little longer.
I threw these things in the pot:
7 cups of water
2 1/2 cups dried black beans
2 cans (14.5 oz) organic diced tomatoes
about 1/2 cup shiitake mushroom powder (made while back by putting dried mushrooms into a coffee grinder)
3 T GF redued sodium Tamari
maybe 2 T of oregano
and maybe 1.5 T of cumin (I measured most things. Wait, no, barely any.)
2/3 c millet
1/2 c walnuts, chopped in the food processor
a generous glob of olive oil.
And then, because I was in a hurry, instead of using chili powder or chilies, I found a can of Chipotle peppers in adobo sauce, and put 12 into the small bowl of my food processor with the sauce that dripped off of them and three onions, trimmed and cut in half. I guess, to continue listing things I threw into the pressure cooker pot, it would be:
12 chopped chipotle chiles in adobo sauce
3 chopped onions.
I think that was it. Oh, I threw in some garlic salt because we are out of garlic.
And it is delicious.
