Pressure Cooker Cuban Black Bean Soup

Name: Pressure Cooker Cuban Black Bean Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Cuban
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

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.

65 minEasyServes 6290 cal/serving

CubanSoupPressure CookerVeganVegetarianHigh FiberLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeCorn-Free

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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

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.
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.
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.
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.
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.
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.
7

Serve over 3 cups cooked white rice (for serving) with 2 cut into wedges lime on the side.

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Questions

How much time should I plan for Pressure Cooker Cuban Black Bean Soup?

As written, 65 minutes: 15 of prep and 50 of cooking. The longest single stretch is step 4 (35 minutes): "Lock the lid and cook on high pressure for 35 minutes."

What can I use instead of smoked paprika in Pressure Cooker Cuban Black Bean Soup?

The entry for Pressure Cooker Cuban Black Bean Soup calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Is Pressure Cooker Cuban Black Bean Soup gluten-free?

Yes. As written, nothing in the ingredient list for Pressure Cooker Cuban Black Bean Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many carbs are in Pressure Cooker Cuban Black Bean Soup?

One serving (the recipe makes 6) has 19 g of carbohydrate in about 290 calories, with 6 g protein and 5 g fat, plus 5 g fiber and 1621 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pressure Cooker Cuban Black Bean Soup?

Refrigerate Pressure Cooker Cuban Black Bean Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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