Cortez Comfort Bean Soup
This hearty bean soup captures the vibrant tastes of The Sea of Cortez, providing warmth and sustenance during our nighttime voyages. It’s a practical meal that holds up beautifully without refrigeration, making it perfect for long trips at sea. Before we set sail, I prepare this flavor-packed dish in a pressure cooker, allowing the ingredients to meld together perfectly. It's the kind of simple, comforting soup that provides both nourishment and cheer, whether you’re out on the open water or enjoying a cozy evening at home. This recipe is versatile, allowing you to use any combination of beans based on your preference, making it a beloved staple for both land and sea adventures.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
dried kidney beans
1/2 cup (soaked)
dried black beans
1/2 cup (soaked)
dried pinto beans
1/2 cup (soaked)
dried navy beans
1/2 cup (soaked)
barley
1/4 cup (uncooked)
lentils
1/4 cup (uncooked)
small onion
1 (chopped)
garlic cloves
3 (minced)
olive oil
2 tablespoons (for sautéing)
bay leaves
2 (whole)
oregano
1 tablespoon (dried)
thyme
1 teaspoon (dried)
chili powder
1 tablespoon (adjust to taste)
maple syrup
2 1/2 tablespoons (for sweetness)
jalapeno
1 (seeded and diced (optional))
red pepper flakes
1/4 teaspoon (optional)
vegetable stock (or chicken stock)
6 cups (for broth)
diced tomatoes
1 (16 ounce) can (drained)
smoked sausage
1/2 lb (sliced)
cheddar cheese
1 cup (grated for serving)
sour cream
1 cup (for garnish)
onion
1/2 cup (diced for garnish)
fresh cilantro
1/4 cup (chopped for garnish)
Instructions
1
Soak the dried beans in fresh water for a minimum of 6 hours or overnight, ensuring they’re completely covered. Drain and set aside.
2
In a pressure cooker, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3
Add the oregano, thyme, chili powder, and red pepper flakes (if using) to the pan. Sauté for an additional minute until fragrant.
4
Pour in the vegetable stock and add the maple syrup, jalapeno, soaked beans, barley, and lentils. Stir well to combine all ingredients.
5
Seal the lid of the pressure cooker according to the manufacturer’s instructions. Bring the pot up to pressure and then reduce the heat to maintain a gentle pressure.
6
Cook for 17 minutes on low heat. After the time has elapsed, turn off the heat and allow the pressure to release naturally until it is safe to open the lid.
7
Once the lid is safely removed, stir in the diced tomatoes and sliced smoked sausage. Re-secure the lid and bring the pot back to pressure for an additional 5 minutes to heat through.
8
Carefully release the pressure again, and when safe, open the lid. Stir well before serving.
9
Dish out the soup into bowls and garnish with sour cream, diced onion, and fresh cilantro. Serve alongside cornbread for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cortez Comfort Bean Soup?
It is a hearty, flavor-packed bean soup inspired by the Sea of Cortez, designed to provide warmth and nourishment during long sea voyages or at home.
What appliance is needed to cook this soup?
This recipe is specifically designed to be prepared in a pressure cooker to ensure ingredients meld together perfectly.
How long do the beans need to soak?
The dried beans should be soaked in fresh water for a minimum of 6 hours or overnight before cooking.
Which types of beans are included in this recipe?
The soup uses a combination of dried kidney beans, black beans, pinto beans, and navy beans.
Can I substitute the beans in this recipe?
Yes, the recipe is versatile and allows you to use any combination of beans based on your personal preference.
Does this soup contain any grains or legumes besides beans?
Yes, the recipe includes 1/4 cup of uncooked barley and 1/4 cup of uncooked lentils.
What provides the heat in Cortez Comfort Bean Soup?
The spice comes from chili powder, a seeded and diced jalapeno, and an optional 1/4 teaspoon of red pepper flakes.
Is there a sweetener in the recipe?
Yes, 2 1/2 tablespoons of maple syrup are added to the soup for a touch of sweetness.
What type of stock should I use?
You can use 6 cups of either vegetable stock or chicken stock as the broth base.
When is the smoked sausage added to the soup?
The sliced smoked sausage is added after the first 17-minute pressure cooking cycle has finished and the pressure has been released.
Is this soup suitable for vegetarians?
While the base can use vegetable stock, the recipe includes smoked sausage. It can be made vegetarian by omitting the sausage.
How long is the initial pressure cooking time?
The soup is initially cooked for 17 minutes on low heat once the pressure cooker reaches pressure.
Is there a second cooking stage?
Yes, after adding tomatoes and sausage, the pot is brought back to pressure for an additional 5 minutes to heat everything through.
What herbs are used for seasoning?
The recipe calls for dried oregano, dried thyme, and two whole bay leaves.
How many garlic cloves are required?
The recipe requires 3 minced garlic cloves.
Should the canned tomatoes be drained?
Yes, the 16-ounce can of diced tomatoes should be drained before being added to the pressure cooker.
What are the recommended garnishes?
The soup is best served with grated cheddar cheese, sour cream, diced onion, and fresh chopped cilantro.
What is a good side dish for this soup?
Serving the soup alongside cornbread is recommended for a complete and satisfying meal.
How should the pressure be released?
The pressure should be allowed to release naturally after the first cooking cycle until it is safe to open the lid.
How much olive oil is used to sauté the vegetables?
Two tablespoons of olive oil are used to sauté the onion and garlic.
Is the jalapeno mandatory?
No, the seeded and diced jalapeno is optional based on your heat preference.
Why is this soup ideal for boat trips?
It is a practical meal that holds up beautifully without refrigeration and provides the warmth needed for nighttime voyages.
How much smoked sausage is needed?
The recipe calls for 1/2 lb of sliced smoked sausage.
What is the preparation for the onion used in the soup base?
One small onion should be chopped and sautéed until translucent, which takes about 3-4 minutes.
Can I adjust the amount of chili powder?
Yes, the recipe suggests 1 tablespoon but notes you should adjust it to your own taste.
How much barley is used?
The recipe uses 1/4 cup of uncooked barley.
Does the recipe use fresh or dried beans?
The recipe uses dried beans that must be soaked before the cooking process begins.
What is the first step in cooking after sautéing the aromatics?
The next step is to add the oregano, thyme, chili powder, and red pepper flakes and sauté for one minute until fragrant.
How much cheddar cheese is recommended for serving?
One cup of grated cheddar cheese is suggested for serving.
What type of cilantro is used?
The recipe calls for 1/4 cup of fresh, chopped cilantro as a garnish.