Step 1

SAUTE: Heat the oil in a 4 quart (or larger) dutch oven or soup pot (or on the saute setting in your instant pot) over medium-high heat. When warm, add the onions, peppers, garlic, and bay leaves and saute for 5-6 minutes or until the veggie soften and the onions are translucent.

Step 2

STOVE TOP: Add the black beans, 6 cups of stock, oregano, and cumin and bring to a boil, then reduce the heat too low, cover, and simmer for 1 ½ -2 hours or until the beans are cooked through. Remove the bay leaves.INSTANT POT: Add the black beans, 5 cups of stock, oregano, and cumin. Cover, make sure the vent is sealed. Cook on manual high pressure for 30 minutes. If using organic or older beans, they may require additional time. Once the timer goes off, allow a natural pressure release for 10 minutes. Then do a quick release to let out any remaining pressure. Stir the soup and test the beans for doneness; remove the bay leaves.

Step 3

FINISH (STOVE AND IP): You can puree ½ the soup in the blender if you want it to be thicker. I usually just smash using a wooden spoon on the walls of the pot until it reaches my desired consistency. Season with 2 tablespoons of red wine vinegar, sugar, and ½ teaspoon of salt. Stir and adjust with additional vinegar, sugar, and salt as needed. Allow the soup to cool for 15 minutes. It should thicken a bit as it sits. Top with chopped avocados, and serve with cooked rice!