Ingredients
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 400 g canned tomatoes, crushed
– 400 g canned black beans, drained and rinsed
– 500 ml vegetable broth
Method
1. Heat the olive oil in a pressure cooker over medium heat.
2. Add the onion, garlic, carrot, and celery. Sauté until soft for about 5 minutes.
3. Stir in the cumin and smoked paprika. Cook for another minute.
4. Add the crushed tomatoes, black beans, and vegetable broth. Mix well and close the lid.
5. Cook under high pressure for 15 minutes. Release the pressure, open the lid, and serve.
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