60oz.canned black beansdrained, not rinsed (or 1 lb. soaked dry beans)
10oz.Rotel
2Tbsp.chili powder
2Tbsp.ground cumin
4cupschicken stock(or 8 cups of unsalted chicken broth if using dry beans)
Instructions
Using sauté setting – add bacon to pot and cook until almost crispy.
Then add onions and cook for 3-4 minutes, until soft and translucent. You could drain some of the fat if you like.
Next, add garlic, thyme, bay leaves, and Worcestershire sauce. Cook for about 2 minutes, stirring frequently, making sure to scrape up any brown bits from the bottom.
Then add black beans, Rotel, spices, and chicken stock. Give a good mix, lock lid, and cook for 5 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove thyme sprigs and bay leaves.
Serve topped with your choice of toppings, like sour cream, cheddar cheese, and green onions.
Notes
There are 3 changes that you must make for dried beans.
Add 8 cups of unsalted chicken broth instead of 4 cups of salted broth.
Cook the soup for 40 minutes at high pressure with 20 minutes of natural release.
Do not add any salt until beans are fully cooked. Then add 2 teaspoons of sea salt, mix well, and let soup sit for at least 10 minutes.
Why do I wait until the end to add salt when using dried beans? There are two things that happen is you salt beans before they're cooked: It makes the skins tougher and makes them take longer to cook.