Ingredients
2 tablespoons vegetable oil
1 medium white onion, chopped
5 cloves garlic, thinly sliced
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 1/2 cups dry black beans, picked over and non-beans removed
2 bay leaves
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving
DIRECTIONS:
Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.
1 small Red Onion, diced
3 Cloves Garlic, minced
½ bunch Cilantro, stems and leaves divided
1 Red Pepper, diced
1 tbsp Cumin
2 tbsp Chili Powder
½ tsp Cayenne Pepper
14 oz. dry Black Beans (about 2 cups)
3 cups Vegetable Broth, plus extra Water
Juice + Zest of 1 Lime
Salt, to taste
INSTRUCTIONS
First, add the Red Onion, Garlic, and diced Cilantro Stems into the Instant Pot with a splash of Water. Using the Sauté setting, cook the veggies for 2-3 minutes, or until translucent.
Next, add the Red Pepper and spices to the Instant Pot, and sauté for an additional 1-2 minutes.
Add the Dried Black Beans to the pot along with the Vegetable Broth. Stir well, then slowly add in Water to the iPot until the Water line is about 1” above the dried Beans.
Cover and Seal the Pot, then set the pressure to Manual High for 30 Minutes.
Force release the pressure from the iPot, and carefully blend the soup by using an Immersion Blender, or by transferring it to a blender. I blended about half of my soup so there would still be some texture to it.
Pour into bowls, top as desired, and enjoy.