A perfect high-iron, high-fiber snack for a cold winter’s day. Crumble a few whole grain crackers into the soup, and it’s a wonderfully delicious “little meal.”

INGREDIENTS | SERVES 12–15

1 bag of black beans, dry

1 medium onion, chopped

1 green bell pepper, chopped

3 garlic cloves, crushed

2 teaspoons salt

1 tablespoon olive oil

1/4 cup apple cider vinegar

2 tablespoons sugar

• 1. Either the night before, or the day of cooking, soak beans in a large pot with water (for several hours).

• 2. Wash the beans off and place into a pressure cooker with enough water to cover the beans.

• 3. Add 1/2 the chopped onion, 1/2 of the green pepper, and the garlic.

• 4. Close pressure cooker. Add the locking piece. Turn pressure cooker on high until it begins to whistle about 5 minutes.

• 5. Lower temperature to medium for 20 minutes.

• 6. Carefully open the lid of the pressure cooker and add salt, and cook for 6 to 10 more minutes.

• 7. Open the lid of the pressure cooker carefully; you need to run some cold water over the top until the button decreases.

• 8. In a small saucepan, add 1 tablespoon of olive oil and sauté remaining onion and pepper until soft.

• 9. Add sautéed onions and peppers, sugar, and vinegar, and mix. Cook 5 more minutes and serve.