Pressure Cooker Cuban Black Bean Soup
A bold, smoky, and deeply savory Cuban black bean soup seasoned with cumin, oregano, and a touch of vinegar for brightness, made entirely from dried beans in under an hour with no pre-soaking required.
Ingredients
- 2 cups dried black beans, rinsed and sorted
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 6 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 bay leaves
- 5 cups low-sodium vegetable broth
- 2 cups water
- 2 tbsp red wine vinegar
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 cups cooked white rice (for serving)
- 2 lime, cut into wedges
Instructions
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1
Set the pressure cooker to saute mode. Heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion and 1 diced green bell pepper and cook, stirring, for 4-5 minutes until softened.
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2
Add 6 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, and 1 tsp smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
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3
Add 2 cups rinsed and sorted dried black beans, 2 bay leaves, 5 cups low-sodium vegetable broth, and 2 cups water. Stir to combine.
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4
Lock the lid and cook on high pressure for 35 minutes. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
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5
Remove and discard the bay leaves. Using a potato masher or the back of a spoon, partially mash some of the beans directly in the pot to thicken the soup.
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6
Stir in 2 tbsp red wine vinegar. Season with 2 tsp salt and 1/2 tsp freshly ground black pepper. Adjust consistency with water if needed.
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7
Serve over 3 cups cooked white rice (for serving) with 2 cut into wedges lime on the side.