The Cooking Cardiologist

• 1 T canola oil
• 12 ounces spicy precooked chicken, turkey or pork sausages (nitrite free)
• 1½ cup chopped onions
• 1¼ cup chopped red bell pepper, divided
• 3 garlic cloves
• 1 T dried oregano
• 1 t dried cumin
• ½ teaspoon dried coriander
• 6 cups water or 1½ cup beer and 4½ cups water
• 1 pound dried black beans, picked over, presoaked overnight if possible and rinsed
• 1 pound ham hock or smoked turkey leg or wings
• 1 bay leaf
• ¼ t cayenne

Garnishes: Sour cream, chopped flat leaf parsley and slices of avocado

In a pressure cooker, add the oil and sauté the sausages until browned, approximately 5 minutes. Remove, slice into ¼ inch pieces and set aside. Add the onions, ¾ of the red bell pepper, garlic and all of the dried spices. Sauté for 3-4 minutes. Add the water, beer if desired, ham hock and bay leaf. Cover and lock the lid in place. Select high pressure and cook for 35 minutes after pressure is achieved (adjust the cook time for elevation). Cool with natural release. When pressure indicator registers zero, open the lid carefully. Remove the bay leaf and ham hock. Using a handheld emersion blender, puree the soup to desired consistency. After cooling, shred the ham. Add the shredded ham, cooked sausage and the remaining red bell pepper to the soup. Simmer for 15 minutes to thicken. Serve warm with garnishes of sour cream, chopped parsley and sliced avocado.

Prep time 65 minutes. Cook time 50 minutes, 35 minutes pressure cooking (depending on elevation) and 15 minutes simmer time.

Makes 10 cups. Serves 10. Serving size one cup. Analysis is for water broth without beer and garnishes.

Calories 140, total fat 3 g, saturated fat 1 g, cholesterol 22 mg, carbohydrates 16 g, sodium 447 mg, fiber 5 g, protein 10 g.