Southwestern-style Bean Soup

To make the beans...
Rinse and drain 1 lb. dried beans.
Put the rinsed beans in a pot with 12 cups of water.
Bring to a boil and let boil for 2 minutes.
Turn off heat, cover, and let soak for 1-2 hours.
Rinse the soaked beans, being sure to remove excess skins and other small particles that float to the surface. Drain.

Once the beans are rinsed and drained, place them in a pressure cooker with just enough water to cover the beans. Add 1 T vegetable oil.
Make sure the beans and water combined do not fill the pressure cooker more than halfway. Secure the lid and place the pressure regulator on top.
Heat on high, turning to low when pressure regulator begins rocking gently. Cook on low -
for 5 minutes (for pinto and great northern beans)
4 minutes (for black beans or mixed beans)
3 minutes (for navy beans)
Allow pressure to drop of its own accord before removing regulator and lid.

Add a can of tomatoes with diced green chilis, 2 tsp salt, 1/4 tsp pepper, 1 T chili powder.
Heat until warm, stirring gently.

Makes 11 servings
45g carbohydrates
9g fiber
14g protein