Black Bean Soup in the Instant Pot
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- Опубліковано 25 сер 2024
- Black Bean Soup in the Instant Pot
(or any pressure cooker)
My model of instant pot is Duo: amzn.to/32odFFl
Serves 8
For the soup:
3 Tbsp olive oil
1 diced yellow onion
1 minced garlic clove
2 tsp Spanish smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 Lb rinsed dry black beans
7 cups water
bay leaf
2 Tbsp tomato paste
2 Tbsp butter
1 tsp pomegranate molasses or balsamic vinegar
salt to taste
Set the instant pot on sauté / normal setting. Add the oil, onions and a generous pinch of salt. Cook stirring occasionally until onions are translucent and golden. Add the garlic, cumin, coriander, paprika, and a pinch of cayenne. Cook stirring often until very aromatic, about 5 min.
Add the beans, bay leaf, and water. Season to taste with salt. Seal the pot and cook on high pressure for 30 minutes. Let the pressure drop naturally (this will take another 30-60 minutes).
Puree about a 1/3 of the soup in a blender together with tomato paste and butter and return back to the pot. Add more water as needed to get the thickness you want. Taste and adjust for salt and acidity (any sour ingredient like balsamic vinegar or pomegranate molasses will help with acidity).
Serve with sour cream, tortilla chips, scallions, cilantro, or the toppings of your choice.
For avocado cream:
1 large avocado
1 Tbsp lime juice
1/3 cup sour cream
2 Tbsp water
Salt to taste
Puree everything in a blender or food processor.
Daniel Gritzer's black bean soup: www.seriouseat...
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I'm Cuban and black beans is our staple dish we don't use paprika nor coriander ,instead we use oregano(also called Spanish Thyme or Indian borage ) much more garlic and a pepper that I can't find in the states that has a slight biter taste . Called "Aji cachucha" some parts of Cuba add a tablespoon of vinegar and a tablespoon of sugar . But in my opinion that changes the dish completely . To achieve a softer and thick texture we let the beans soak in water with salt overnight so next day is plump and softer, drain that water and add to the spices with ratio 1:2 Beans and water ... Amazing as always Helen I always enjoy your videos .
Do you prefer the vinegar sugar flavor profile?
@@ewe392 none TBH is more of a savory dish
I made this today and it came out so good. I cut the recipe in half leaving all the original seasoning measurements the same. I added a half red pepper, whole not chopped which I then blended with the beans to make the purée, 1 maggi chicken cube, 1 tsp Oregano, and 1 sazon packet (without annato). Served it with white rice and it was delicious! This is going to be my go-to meal because rice and beans is such a nourishing, affordable and easy meal (minus the soaking part)
Thank you ☺️
Finally I bought the pressure cooker and this recipe was the first one in my waiting list. In Israel we have 500gr packages of black beans, so I needed almost 9 cups of water and it took me 10 more minutes for beans to soften. The result was absolutely stunning! My guests was almost crying. Helen, thank you so much for your work. I'll play with the spices and try another options like smoked meat or Mediterranean herbs, but this smoked paprika version is a fantastic start point.
So glad your soup turned out well :)
The Instant Pot is so valuable in my kitchen I have two. These modern day pressure cookers are amazing and they help bring delicious meals to our table every night.
I'm from Nicaragua. We eat LOTS of black beans in all forms. This video made my mouth water! Can't wait to make it. I found the avocado sauce interesting. I will definitely try that.
"You can't have duck confit all the time." I don't know. I had some in Paris this week, and I think I could have that all the time.
Hello thank you, this recipe has helped me when i had almost nothing but spices onions and beans in stock. Its perfect. Thank you.
I watch all your videos despite being vegetarian but this was a pleasant surprise. Also belated congratulations on 100k subs. Happy the UA-cam algorithm is recommending you from BA videos. :)
Cooked this last weekend. Very, very tasty.
Took about 30 minutes longer for the pressure come down naturally for me and wasn't happy with the thickness so I let it simmer for 20 minutes after to thicken. Thought it needed some heat so added a generous addition of cayenne pepper. For garnishes, I really like putting the garnishes all on one half, so you can take a spoonful of pure soup followed by a spoonful of soup with extras.
Wasn't able to get my wife to love black beans with it, but I plan to make it for myself again in the future.
Made this today. Did not have black beans, so used kidney beans. Kept everything else the same. Quite yummy! Did not realize just how filling this would be. I could have gotten away with eating about 1/2 my serving. Great and simple recipe. Thanks, Helen!
Made this recipe from your website a few times already! So happy to have a visual video to go along with it from now on
Hooray for “nothing tricky”! It looks fabulous!
A lovely meal Helen. Thank you for sharing x
Love this recipe Helen and happy to do it in my IP. More vegetarian recipes please and would love a veggie broth in the IP as your chicken broth in the IP is spectacular. Thank you.
My vegetable broth is called water :) I seriously never make vegetable broth. The only time you might need a vegetable broth is in a dish that already has vegetables, so they'll provide all the flavor you need. The main point of chicken stock is gelatin and the flavor extraction that only happen after many many hours. Vegetables give of their flavor very quickly (15-20 min).
@@helenrennie thank you Helen.
Made this soup tonight and it was DELICIOUS! So rich and creamy and a wonderful hearty flavor. I've been watching your videos for some months now and this is the first recipe of yours that I have tried and now I can't wait to try others. Thanks for creating great content!
thank you so much for trying this soup :) glad you enjoyed it.
With some trepidation, I added rinsed only black beans to my IP, and the resulting soup is just as you describe it. Definitely a keeper.
Спасибо Елена.
Made this today. Fantastic! And easy. My wife loved it too. Thank you!!
Hi Helen,
I had been wanting to make this for years! I finally made it and the entire family loved it. Thank you so much!
#realcomment
Made this yesterday, was a great success. The changes I made:
- added beef (chuck?) - seared 2.5cm cubes before adding to the pot with the beans
- used some leftover chicken stock
- my pressure cooker only has a single pressure, lower than the "high" in the instant pot, so needed to cook quite a bit longer
- it was easy to separate the beans from the meat before blending: just used a ladle and a teaspoon :-)
Thanks!
Like black beans. The texture when you added the blender contents is beautiful ❤️ ... thanks for this method and recipe.
I make beans quite often and I always add the sofrito, which contains tomato paste and vinegar, after softening the beans in the pressure cooker. Then I let them simmer for a while.
I made your black bean soup & love it. My family doesn't like soup as much as I do but they asked for this delicious soup unprovoked. Thank you so much for your channel. It is taking some time but I plan to watch all of your videos. I Love your video on reading. Wish I had that info years ago. Bless you
Such delicious soup! I used an immersion blender to purée, so no whole beans. Thank you! I may visit Boston, simply to attend one of your classes. Thank you for the video and recipe.
So I made this today, so easy, so delicious! The avocado lime cream is a game changer👌I topped mine same as yours minus the red onion & cilantro just caus I didn't have any on hand. I will be making this again for sure🙌 Thank you Helen!!
I'm making this right now. I can't wait to try it!
Damn that soup looks good, definitely gonna try, thanks
I made this and it was very good. Next time I would replace the paprika with chipotle pepper for smoky heat.
This soup is fabulous!
Love it, Helen! ❤️
Sounds great. Instant Pot newbie here but will certainly try this. Thank you.
Loved this - I did add some celery, green pepper, parsnip, dates and a stock cube extra but that was because I wanted to use them. I made my avocado cream by mashing it in a bowl. I served my soup on a bed of lettuce which I wanted to use up, otherwise the recipe was as the lady described. My husband and I loved it. Two portions leftover for another time. Thank you.
Thank you.
I will definitely make this. Thanks!
Making this today! Thank you for the great video
That looks delicious!
Супер рецепт, спасибо!
thanks 😊😘😘😊
mmm I like the Cuban seasonings, olive oil, red wine vinegar, and hot sauce! Add a spoonful of relish made with finely chopped onion, oregano, olive oil and red wine vinegar.
Okay, I’m subscribing now
0:48 I bet we can and it's an easy win because that's what I already do 😂
I just like to hear her talk😁
Some Episote would probably be a good addition. Though it might be hard to find in a non boarder states.
Is this good with rice? I’m searching for a bean soup recipe like my local restuarants
How long do you pressure cook if you soak the beans overnight? Much appreciated! Looks scrumptious 😋
I imagine you can also use a stovetop pressure cooker.
I am so thrilled that we have a vegetarian video!
(While I love all the other videos too, but, Yay!)
I never thought about this as vegetarian but I guess you are 100%right
Nice, I did this today everything seem to come out good. But mines seem to be a little to soupy 🙃. Not sure if 7 cups of water might have been too much but was the first time I cooked in Pressure cooker so it could have been user error 😅
I made it, used chili powder too. It was awesome! #realcomment
What does the pressure cooker do? Can i make this in a dutch oven over a longer period of time? Or even just a regular pot?
Can I use canned beans?? Thank you
I love your recipe! I have one question though... I only have beans in cans :( Which would be the amount of water and cooking time for this one? Thank you very much!
To replace 1 Lb of dry beans, I am guessing you'll need 4 cans (14.5oz each). The cooking time will only be 30 min or so and you don't need pressure, just use a regular pot. I am not sure how much water you'll need. I would cover the beans by and inch. If the soup is too thin in the end, add more water.
I've been cooking beans in an instant pot (and before that, in a stove-top pressure cooker) for years. One thing that seems to be under-appreciated is how variable bean cooking times can be. Did you just pull out a bag from the back of your pantry that's been there for years? They may never soften appropriately. Even bags of the same variety and brand bought at the market a month apart may be different in cooking times. Since I despise overcooked, blown-out beans, my procedure for the last couple of years has been to aim to pressure cook 75-90% of the way (greatly shaving cook time), and then switch to slow cooking (using the Instant pot's glass lid) with repeated testing of doneness until the bean texture is perfect. One other note: I LOVE Serious Eats' Max Falkowitz's method of adding a Valencia (juice) orange to the cooking beans: the combination is a bit like chocolate and orange, adding an unexpected flavor note.
#realcomment I watched this but was frustrated because it is not closed captioned.
Thanks for letting me know. CCs should be working now. Sorry I am always behind on this. Sometimes UA-cam automatically gives me captions and sometimes it doesn't. If it doesn't, it's a bit of work to make them, so I usually don't bother unless someone actually needs them. It seems like you are watching most of my videos and I really really appreciate it :)
@@helenrennie Helen, thank you so much for taking the time to provide the captioning. Yes I do watch most if not all your videos as long as it is captioned. :) I have tried a lot of your recipes as well. I don't have any black beans on hand but do have a bag of multiple kinds of beans. I might try it with that.
Is there a recipe we can print off? This looks really good. It looks similar to what I used to buy in a can (Progresso) but better. I’ve been looking for a good savory black bean soup to replace what I used to buy.
How many days does the avocado cream last before it goes brown and icky?
about a day. press a piece of plastic wrap into the top to reduce the browning.
@@helenrennie Thanks! The soup looks delicious. I'll definitely be making it soon!
I followed the recipie to the point and this was just water and beans. I’m not sure what I did wrong.
I'm thinking roasted chicken stock would elevate this. Anyone thinking the same?
Do you have a recipe for this soup we can download and save?
the ingredients and amounts are below the video. you can write up your own recipe while watching a video and save it.
Helen Rennie Thankyou for your reply! I’m cooking up some as I text this message. My kitchen smells so. Aromatic I can’t wait to try it. I used to buy the Progresso brand of black bean soup but they discontinued it. I’m hoping this will be the replacement I’m looking for. Cheers!
Can we do cooking instead of Cooking machine based recipes? Can this soup be made without the instant pot? are you plugging instant pots and sous vide machines? love your channel but once the machine peddlers get a hold of you... it all goes to... yes... you guessed it... pot. sigh.... next recipe, instant pot or sous vide popcorn?
It would seem that you didn't watch the video: 1:04
@@SuzanneBaruch exactly. once she started talking about instant pot... she lost me. just as she did when she sous vide-ed everything.
About 2 minutes of this 7 minute video is dedicated to how to achieve various steps if you don't own various equipment.
@@vilhelmhammershoi3871 she's only done a small number of sous vide recipes. Stop trolling.
Glad you’re not prone to sweeping exaggerations (roll eyes)... are you mad that her channel is vegetarian only now? (Because this one video is). Your comment looks particularly foolish since she addresses not using an instant pot right in the video...
Love love the accent where are you from……Eastern European,Israeli or Ukraine?