Pressure Cooker Black Bean Soup

• 16.00 ounces black beans dry
• 4.00 cups beef stock preferably homemade, prefer veal stock if possible
• 3.50 cups water
• 1 pound ham hock smoked
• 1 medium onions chopped
• 1 medium leeks chopped
• 1 medium celery stalks chopped
• 4.00 tablespoons sherry dry
• 1/2 teaspoon black pepper freshly ground
• 0.25 teaspoons thyme
• 1 each bay leaves
• 1/2 teaspoon salt

1. Place draining basket in pressure cooker.
2. Rinse beans.
3. Place them in basket, with all remaining ingredients except sherry.
4. Cover cooker, lock lid and bring to pressure then cook 45 minutes.
5. Lift basket and allow solids to drain.
6. Remove pork knuckles.
7. Puree remaining solids in two batches with metal blade of food processor.
8. Return puree to stock and stir to combine.
9. Add sherry to taste.
10. Cut meat from ham hocks into small pieces and add to soup.
11. Serve with sourdough rolls.

black beans, beef stock, water, onions, leeks, celery, sherry dry, black pepper, thyme, bay leaves, salt

Taken from recipeland.com/recipe/v/pressure-cooker-black-bean-soup-35638 (may not work)