Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

Want to see how much your house would make on AirBnb? Just enter an address-BNB Calc

cuban black bean soup recipe

4.8

(19)

www.acozykitchen.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Cost: $12.87 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 14 ingredients for grocery delivery

Compare the highest earning crypto earning games on ForThePlayers.gg.
Made by the creator of Recipe Cart.

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Turn your Instant Pot to the "medium sauté function." Add the olive oil and when warm, add the red onion, bell pepper, garlic cloves, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes.

Step 2

Add the bay leaves, black beans and water. Stir until combined. Place the lid to the Instant Pot on and press “cancel." Then, turn the Instant Pot to “pressure cook” and set the timer to 40 minutes. Make sure the pressure knob is on “seal.”

Step 3

When the Instant Pot comes to pressure the timer will begin. When the timer goes off, do not do a quick-release. Allow the machine to do a natural-release which will continue cooking the beans further.

Step 4

When the natural release is done, you’re welcome to remove the lid, making sure you do it pointing away from yourself. Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency.

Step 5

Alternatively, you can transfer this to a blender in batches.

Step 6

Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves.

Step 7

Soup lasts up to 1 week when stored in an air-tight container in the fridge.

Step 8

In a medium to large pot, set over medium heat, add the olive oil. Add the onion, bell pepper, and garlic, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes.

Step 9

Add the bay leaves, black beans and water. Stir until combined. Bring to a simmer and bring the heat down to medium low. Cook for about 1 1/2 hours, until the beans are tender.

Step 10

Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency.

Step 11

Alternatively, you can transfer this to a blender in batches. Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves.

Step 12

Soup lasts up to 1 week when stored in an air-tight container in the fridge.