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Pressure Cooker Black Bean Soup with Sausage and Cumin-Lime Sour Cream
Ingredients
  • 3 tablespoons (45ml) vegetable oil
  • 1 medium yellow onion, diced (about 1 cup; 200g)
  • 2 medium stalks celery, diced (about ¾ cup; 100g)
  • 3 medium cloves garlic, crushed
  • 8 ounces (225g) cremini mushrooms, stemmed, caps diced
  • ¾ pound (340g) smoked pork sausage, such as andouille, sliced into half moons
  • 6 cups (1.5L) homemade chicken stock, store-bought low-sodium broth, or water
  • 1 pound (450g) dry black beans, picked over for shells
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt
  • 1 cup (240ml) sour cream
  • 1 teaspoon zest from 1 lime
  • ⅛ teaspoon ground cumin
  • Freshly ground black pepper
  • Cilantro leaves, for garnish (optional)
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