Cuban Black Bean Soup (Intant Pot W/ Dry Beans)

★★★★

—Not On Website, Soup

Prep Time: 30 Cook Time: 40 Servings: Yield: 6-8 category: vegan Source:

Ingredients

3 tablespoons olive oil

2 onions, diced

2 bell peppers diced (red and yellow are nice)

1 ancho chili, diced (optional, not traditional)

6 garlic cloves, rough chopped

2 teaspoons salt

2 teaspoons oregano

2 bay leaves

1 teaspoon cumin

1 teaspoon smoked paprika

1/8– 1/4 teaspoon cayenne or chipotle (optional)

1 tablespoon tomato paste

4 cups veggie (or chicken) stock or broth

2 cup water

1 lb dried black beans (about 2 1/2 cups) unsoaked (see notes)

1 teaspoon sugar or honey

squeeze of lime

Directions

Heat oil on the “Saute” function in your Instant Pot. Add the onions, peppers, garlic and SALT and saute for 10-12 minutes, until very soft. Take your time here.

Add oregano, bay, cumin, smoked paprika and tomato paste. Saute 1 minute.

Add veggie broth and water, scraping up any browned bits. (If using soaked beans, leave out the water.)

Add the dry, unsoaked, black beans, give a stir and set instnat pot to high pressure for 30 minutes. ( if using soaked beans see notes)

Manually release (or natural) and give a stir.

Add the sugar and lime.

For extra luscious, Blend 2 cups of the soup until very smooth and stir back into the soup. (Recommended!)

Taste, adjust salt, lime and heat- adding more cayenne if you like.

Serve and garnish with a few toppings- they really do add to it! Something creamy like avocado ( or sour cream) something crunchy like the sweet potato chips or totasted coconut, something fresh- cilantro or scallions or onions.