Black Bean and Chipotle Soup

Ingredients:

1 tablespoon canola oil;

1 medium onion;

2 medium celery stalks;

1 small carrot;

1 tablespoon cumin;

1 teaspoon salt;

3 garlic cloves, minced;

1½ cup dried black beans;

8 cups cold water;

1/2 to 1 cup raw cashews;

1 cup boiling water;

1 to 2 chipotle in adobo sauce, plus 1 to 2 tablespoons adobo sauce;

1 tablespoon tomato paste;

juice of ½ lime;

¼ cup chopped cilantro.

Preparation:

In a pressure cooker, combine the oil, onion, celery, carrot, cumin and salt and cook, stirring frequently, over medium-high heat until the vegetables soften, about 5 to 8 minutes. Add the garlic, and cook until fragrant, about 30 seconds. 

Add the black beans and cold water and lock the lid shut. Bring to high pressure over high heat, and then, once high pressure is achieved, reduce your heat to medium, as low as you can while still maintaining a steady hiss from the pressure-release valve. Cook under pressure for 30 minutes. Use the quick-release button or allow the pressure to come down naturally. 

Meanwhile, cover the cashews with the boiling water and allow to stand while the bean soup cooks. In a blender, combine the cashews in their soaking water, the chipotles and adobo sauce, the tomato paste and 1 ladle full of cooked beans from the pressure cooker. Blend on high until a smooth puree has formed, about 1 minute. Whisk this puree back into the soup.

Stir in the lime and cilantro and season with additional salt if necessary. Serve immediately, or freeze for up to three months.