IP Black Bean Soup

15 mins

Cook Time

40 mins

Total Time

55 mins

Our favorite Instant Pot Black Bean Soup is so full of flavor, and very satisfying! We absolutely love this soup! Vegetarian version also really good!

Course: Dinner, Soup

Cuisine: Mexican

Servings: 7 1-1/2 cup servings

Author: Sandy Clifton

Ingredients
1/2 lb Bacon (chopped) - Omit for vegetarian version.
1 Tbsp Olive Oil
1 Large White Onion (diced)
1 cup Celery (diced)
2 Large Carrots (diced)
2 Pasilla Chile Peppers (they are mild) 1 inch dice
5 Garlic Cloves (pressed or finely minced)
1 15 oz Can of Diced Tomatoes (with juice)
2 Bay Leaves
2 tsp Cumin
2 tsp Mexican Oregano (or regular)
1/2 tsp Thyme (dried)
1 tsp Kosher Salt (or 1/2 tsp table salt)
6 cups Chicken or Vegetable Broth (low sodium)
1 cup Water
1 1/2 cups Dry Black Beans (rinsed)
Garnish (Any or all of these)

Fresh Cilantro
Sour Cream
Avocado
Hot Sauce
Cooked Rice (pour on top of rice)
Corn Tortillas

Instructions
Turn pot to Sauté mode and cook the bacon until done, but not crisp.
Add the olive oil and the onion. Cook, stirring occasionally, until softened.
Add celery, carrots, chile peppers, and garlic. Stir, cooking for a minute.
Add the diced tomatoes, bay leaves, cumin, oregano, thyme, salt. Stir.
Add broth, water, black beans. Stir, then put the lid on the Instant Pot. Set the steam release knob to the Sealing position.
Cancel the Sauté mode.
Press the Bean/Chili button and then the + or - button to select 40 minutes* (You can also use the Manual or Pressure Cook Button High Pressure).
When the cook cycle has ended, let the pot naturally release the steam for 20 minutes. Then manually release the remaining steam. Open the lid after the pin in the lid drops.
Stir the soup, and test the beans for doneness (sometimes old beans need a few minutes longer, in which case just put the lid back on and set for 10 minutes more, and 15 natural release. I have never had to do this, but just in case).
Taste and adjust salt if needed. The bacon adds a bit of salt, plus the 1/2 tsp you put in, but you might like more.
Garnish as desired and serve.
Recipe Notes
*Cook time does not include time for pot to come to pressure, or the 20 minute natural release. The time to pressure can vary, but if your contents are hot, it will come to pressure quicker. A large quantity also takes a little longer.

Layered Black Bean And Salsa Dip

LAYERED BLACK BEAN AND SALSA DIP 
Serves 8 to 10.
1-15 oz. can black beans, rinsed and drained
1/3 cup chopped red onion
1-8 oz. pkg. cream cheese, softened
1-12 oz. jar any peach or raspberry salsa (or really any jarred salsa) 
1 cup grated Jack or Jalapeno Jack cheese
Blue Corn Tortilla Chips or crackers for serving 

Directions:
Preheat oven to 375 degrees.

Toss black beans and red onion in the bottom of a deep 9-inch pie plate and spread evenly in dish.

With your hands press out the cream cheese to flatten into a circle (or whatever shape that is sort of round) and set over the beans. Some people just chunk it up and others roll it out between two sheets of plastic wrap.

Spoon the Salsa over the cream cheese and top with grated cheese.

Bake for 20 to 30 minutes or until cheese is melted and dip is bubbly. I serve it with blue corn tortilla chips, but any chip or cracker is good. 

Best Black Bean Soup

744 visitors to blog in February
INGREDIENTS
For the Soup:
10 Servings

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans
2 quarts mild vegetable or chicken stock
1 tablespoon oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste

FOR THE PICKLED ONIONS AND OTHER GARNISHES (OPTIONAL):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves

Directions:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Serve in deep bowls, garnishing each serving with a dollop of sour cream, a scattering of pickled onions and a flurry of cilantro leaves if you like.

Avacado And Black Bean Salsa

Avocado And Black Bean Salsa

If you are like me, I plan a theme get together organizing recipes and planning guest lists. This year it will be just our family as the month is busy and filled with appointments. I will share recipes which can be easy and quick to make as well as flavorful. Prep time 10 minutes.

***

Ingredients:

1 15oz. can black beans, drained and rinsed

1 cup frozen whole kernel corn, thawed

1 14.4oz. can fire-roasted diced tomatoes, with juice

2 garlic cloves, minced

1/4 cup packed fresh cilantro, chopped

3 tablespoons fresh lime juice

2 tablespoons avocado oil or light olive oil

1 teaspoon ground cumin

1 teaspoon minced canned chipotles in adobo sauce

1/2 teaspoon salt

2 avocados, diced

Tortilla chips.

*

Directions:

Combine the first ten ingredients, stirring until well blended. Fold in avocados just before serving, and serve with tortilla chips.

Makes 4 1/2 cups