Black Bean Soup (Instant Pot)



This silky, hearty soup is the perfect simple luxury on a cold and windy day.


Canned beans are a wonderful pantry staple. I use them often. Yet, I have always preferred to use dried beans whenever it's possible, as the flavor and texture, if cooked correctly, seem superior imho. I typically cook beans on the stovetop, after an overnight soak. If you do the same, you know the time and effort it takes. I'm discovering The Instant Pot® makes the whole process foolproof, easy, and quick. With delicious, complex, flavor laden results, like this bean soup. I hadn't explored cooking with the IP very often, despite it sitting patiently in a cabinet waiting to be put to use...now that has changed. 😍



Prep Time: 20 minutes Yield: 8 servings


INGREDIENTS:


3 tablespoons vegetable oil

2 medium yellow onions, medium dice cut

6 cloves of garlic, crushed and diced (or to taste)

2 teaspoons cumin

2 teaspoons dried oregano

1 teaspoon white pepper

1 teaspoon lime pepper *

2 teaspoons granulated sugar

dash of cayenne pepper

2 1/2 cups dry black beans

4 cups water

4 cups vegetable or chicken stock (you may use water, however adjust for salt if you do)


2 tablespoons lemon juice

salt to taste


Special equipment: Instant Pot® and heat-proof immersion hand blender


Directions:


Set the Instant Pot® to the normal saute function. Add the oil, heating until it begins to shimmer, then add the onions. Cook until onions are translucent, 4-5 minutes.


Mix in the garlic, cumin, dried oregano, white pepper, lime pepper, sugar, and cayenne pepper. Stir for a minute until fragrant, then add the beans, water, and stock, mixing well.


Lock the lid on the device according to directions. Set the pressure cooker to high for one hour.


After the pressure cooker cycle is finished, carefully follow the manufacturer's instructions for the quick release steam cycle. Unlock and remove the lid.


The soup may seem too thin before the puree, that is normal.


After the soup has cooled slightly, use a heat-proof immersion blender to carefully puree the mixture to your liking. I like to puree at least 50% of the mixture.


This soup is also a rich and elegant dish if you completely puree the beans and add a bit of cream and sherry.


Serve with your choice of garnish, such as avocado, onion, cheese, tortilla strips, sour cream.


Note: Overnight the soup will thicken, so thin with a bit of water or stock if needed.


*Lime pepper is difficult to find in some areas. It is a wonderfully versatile spice mix (excellent with proteins).


Here is a link to the lime pepper I use:

Lime Pepper


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