Cuban Black Bean Soup

CUBAN BLACK BEAN SOUP

1 T. Extra virgin olive oil
12 oz. smoked chicken, turkey, or pork sausage
1 ½ C. chopped onion
1 ¼ C. chopped red bell pepper
3 Garlic cloves, peeled & chopped
1 T. Oregano
1 t. Cumin
½ t. Coriander
6 C. Water
1# dry black beans,( about 2 C.)
1 # Ham hock or shanks (2# and omit sausage)
1 Bay leaf
¼ t. cayenne
1/3 C. sherry
1T. red wine vinegar
1 t. Kosher or sea salt

Sauté sausage, onions, peppers adding garlic in the last min. Add Oregano, cumin, and coriander and sauté 1-2 minutes more. Add water, black beans, ham hock, and bay leaf. Cover and lock led in place. Select High Pressure, and set timer for 1 hour. Allow pressure to release naturally, about 20 min. Remove bay leaf and cut up meat on ham hock. Add ham, cayenne, sherry, vinegar and salt and simmer for 15-20 minutes. Serve with freshly chopped parsley, sour cream and diced avocado. Soup may also be served
with a scoop of cooked rice.