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1
Rinse beans.
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2
In a large saucepan combine beans and sufficient water to cover them.
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3
Bring to boiling; reduce heat.
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4
Simmer for 2 min.
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5
Remove from heat.
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6
Cover and let stand 1 hour.
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7
(Or possibly, omit boiling and soak beans overnight.)
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8
Drain and rinse the beans.
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9
In a 4- or possibly 6-qt pressure cooker combine the beans, onion, red pepper, the 3/4 c. green pepper, garlic, jalapeno peppers, chili pwdr, cumin, salt, black pepper, and water.
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10
Lock lid in place.
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11
Place pressure regulator on vent pipe (if you have a first-generation cooker).
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12
Over high heat, bring cooker up to pressure.
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13
Reduce heat just sufficient to maintain pressure and pressure regulator rocks gently; cook for 12 min.
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14
Meanwhile in a medium mixing bowl stir together minced tomatoes, 1/2 c. minced green sweet pepper, avocado, green onions, lime juice, and cilantro.
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15
Quick-release the pressure.
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16
Carefully remove lid.
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17
Serve with salsa and lowfat sour cream, if you like.
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18
This recipe yields 4 main-dish servings (6 2/3 c.).
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19
Comments: If desired a thicker soup, slightly mash some of the beans before serving.
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20
The tomato salsa adds both flavor and color to this chili.
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21
Serve with hot tortillas or possibly corn bread.
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22
Make-ahead tip: Prepare salsa; cover and refrigerateup to 24 hrs.
