This is not your average black bean soup, folks. This is the real deal, a full bodied soup made with dried black beans which is soaked overnight. But this one is not simmered for long hours.
That idyllic world where a pot of soup simmers away for hours together on the kitchen stove is long gone. In comes a world of fast cooking devices and pressure cookers. Or even better still, electric pressure cookers. They are serious life savers for modern cooks looking for healthier whole food options, yet perpetually on a time crunch and sometimes at their wit’s end how to fit in a healthier lifestyle onto their busy routines. You just need to plan ahead and soak the beans the night before you plan to make this soup. The pressure cooker does the rest.
I soak the beans for at least six hours, then boil them in an Instant Pot for 15 minutes. This drastically lessens the cook time for the dried beans which otherwise may take hours to soften up. I transfer the beans along with the other vegetables and flavorings to another soup pot and simmer them together until all the flavors blend in. My secret ingredients in this soup, not a secret anymore, are fire roasted dried New Mexico and Pasilla chile pods.
Black bean is a nutritional powerhouse. If you look at the long list of health benefits of beans, you may want to incorporate more of it into your diet. Don’t wait for a meatless Monday to make this soup or even the weather to cool down. Any day, even a blistering hot day, is right for this soup. It is hearty and absolutely delicious, naturally vegan and gluten free. You will feel good about eating whole and your body will thank you for it.
| Ingredients | |
|---|---|
 | 1 pound (about 2 cups) dried black beans, picked over and rinsed |
| 6 cups of water to cook the beans |
| 3 tablespoons vegetable oil |
| 1 cup yellow onions, finely chopped |
| 4 garlic cloves, minced |
| 4 roma tomatoes |
| â…“ cup fresh cilantro |
| 1 tablespoon ground cumin |
| 1 teaspoon dried oregano |
| 1 bay leaf |
| 1 teaspoon salt, adjust if you need more |
| 1 whole dried New Mexico chile |
| 1 whole dried Pasilla chile |
| About 2 cups corn tortilla chips |
Accompaniments: Green onions, Queso fresco, sour cream, lime
Special equipment: Electric pressure cooker such as Instant Pot
| Instructions | |
|---|---|
| Soak beans in water to cover by 2 inches, for at least 6 hours. I typically do it overnight, I soak the beans right before going to bed. No need to refrigerate, just leave it out at room temperature. You may need to refrigerate if you go beyond 8 hours. The beans will plump up after being soaked |
| Put the beans along with water into the insert of an Instant Pot. Secure cover, turn valve to seal, and set the Instant Pot on manual setting for 15 minutes on high pressure. After the timer goes off, let the pressure naturally release. Once the pressure is naturally released, take out the pot. The beans are cooked and ready for the soup |
| Roast the dry chiles over fire, make sure not to burn them. It should be pretty quick. Soak the roasted chiles in water |
| In a food processor pulse the tomatoes, chiles and cilantro |
| Heat oil in a 5 to 6 quart wide heavy pot over moderately high heat until hot but not smoking |
| Add the bay leaf and onions, cook stirring occasionally until the onion is golden, for about 5 minutes |
| Add garlic, the tomato-chile-cilantro mixture and continue to cook for about 4 minutes |
| Add the salt, cumin, oregano and beans along with the 6 cups of water and bring to a simmer |
| Simmer on medium heat for about 15 to 20 minutes, until the soup is slightly thickened. I mash some of the beans with a wooden spoon as I simmer so as to get a thick consistency |
| Serve the soup in bowls topped with tortilla chips, green onions, queso fresco, sour cream and a few squirts of fresh lime juice |
Note: This soup is good as is. But you can top it with rice if you want to . You can opt out the dairy and make it completely vegan. Avocados are an excellent replacement for the queso and sour cream.
Inspiration: My everyday effort to make wholesome and delicious meals