A hearty and comforting Instant Pot Cuban Black Bean Soup that will not disappoint! This is a richly flavored, brothy soup with whole beans, unlike many thicker versions that are puréed. No Instant Pot? No problem, this post includes stovetop instructions so everyone can enjoy this nourishing and satisfying vegan meal!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 4to 6
Ingredients
1pound( about 2 cups) dried black beans
1medium-large yellow onion
1large green bell pepper,cored and seeded
2Tablespoonsextra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
4large garlic cloves, finely minced
2teaspoonsground cumin
1teaspoondried oregano
2bay leaves
5cupswater
2Tablespoonsred wine vinegar
3/4teaspoonsugar (optional)
1/2 cup chopped jarred roasted red pepper
Optional for serving: white rice,diced avocado, chopped green olives, white or red onion, chopped parsley or cilantro
Instructions
Rinse and drain the beans and pick out any little stones or broken beans. Set aside.
Chop off a chunk from the onion (about 1/3) and set aside. Finely dice the rest of the onion. Chop off a chunk from the green pepper (about 1/3) and set aside. Finely dice the rest of the green pepper.
Using the Sauté function on medium, heat the oil. Stir in the diced onion, diced green pepper, and 1 teaspoon salt. Cook, stirring often, until the vegetables soften, about 5 minutes. Stir in the garlic, cumin, and oregano, and cook until the spices are very fragrant, about 30 seconds.
Add the bay leaves, rinsed beans, water, chunk of onion, and chunk of green pepper. Stir, scraping the bottom of the pot with a wooden spoon to release any browned bits.
Cancel the Sauté function, cover the pot and set the steam release handle to the Sealing position. Cook on HIGH pressure for 35 minutes. Allow the pressure to release naturally for 20 minutes.
Remove the lid, pick out and discard the bay leaves and large chunks of onion and green pepper. Scoop out a cup or so of the beans into a small bowl and mash with a wooden spoon or fork into a coarse purée. Stir back into soup.
Add the vinegar, sugar, chopped roasted peppers, if using, 1 more teaspoon salt and 1/2 teaspoon black pepper. Once again set pot to medium Sauté mode. Simmer the soup for another 8-10 minutes or until soup looks nice and creamy. Taste and adjust seasoning, if necessary.
Keep warm until ready to serve or shut off pot and ladle soup into bowls topped with desired garnishes.
Notes
Cooking time may vary: I have tested this recipe a lot and the cooking time, and water amount, I suggest seems to always work for me. However, the age and quality of the beans could make a difference in the cooking time as well as in the thickness of the broth. If the beans seem hard and undercooked: Reseal the pot, set to Pressure Cook/Manual setting and set the cooking time to 5-7 minutes. Release the pressure manually and proceed with the recipe from here. If the bean broth seems too thick: Add 1/2 - 3/4 cup water to pot. Set to high Sauté and cook, stirring often, about 5 minutes. Adjust seasoning to taste after adding water.