Black Bean Soup With Avocado Salsa

• 1 tablespoon olive oil
• 1 cup coarsely chopped onion
• 1 tablespoon mild or hot chili powder
• 1 1/2 teaspoons whole cumin seeds
• 1 1/2 teaspoons dried oregano leaves
• 7 cups water
• 1 pound (2 1/2 cups) black beans, picked over and rinsed
• 4 ounces diced Spanish chorizo
• 4 to 6 cloves garlic, minced
• 2 bay leaves
• Salt to taste
• 1 large, ripe Hass avocado, diced
• 2 large plum tomatoes, seeded and chopped
• 13 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and diced (optional)
• 2 to 3 tablespoons freshly squeezed lime juice
• Salt

1. In a 6-quart or larger pressure cooker, heat the oil.
2. Stir in the onions, chili powder, cumin and oregano and cook over medium-high heat, stirring frequently, until the onions begin to soften, about 1 minute.
3. Add the water, beans, chorizo, garlic and bay leaves.
4. Lock the lid in place.
5. Over high heat, bring to high pressure.
6. Reduce the heat just enough to maintain high pressure and cook for 30 minutes.
7. Turn off the heat, and allow the pressure to come down naturally, about 15 minutes.
8. Remove the lid, tilting it away from you to allow the steam to escape.
9. Stir well.
10. Discard the bay leaves and add salt to taste.
11. The soup will thicken on standing.
12. Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl.
13. Ladle the soup into bowls and top each portion with a large dollop of salsa.

olive oil, onion, cumin seeds, oregano, water, black beans, spanish chorizo, garlic, bay leaves, salt, avocado, tomatoes, red onion, cilantro, jalapeno, freshly squeezed lime juice, salt

Taken from cooking.nytimes.com/recipes/1015847 (may not work)