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a thick smoky black bean soup in a wide bowl, dark and glossy, topped with diced avocado, cilantro, and a lime wedge, on a colorful tiled table, natural light, shallow depth of field, landscape orientation

Smoky Black Bean

A thick and smoky black bean soup made with chipotle, cumin, and a hint of lime. Soups made with dried beans are the best.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb dried black beans rinsed
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 chipotle peppers in adobo chopped
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 7 cups vegetable broth
  • 1 tsp salt
  • 1 lime juiced

Method
 

  1. Heat the oil on Sauté and cook the onion and bell pepper for 4 minutes until soft.
  2. Stir in garlic, chipotle peppers, cumin, and smoked paprika and cook 1 minute.
  3. Add the dried black beans, broth, and salt, stirring to combine.
  4. Seal and pressure cook on High for 35 minutes, then natural release for 15 minutes.
  5. Blend about a third of the soup with an immersion blender for body, stir in the lime juice, and serve with your favorite toppings.

Notes

No need to soak the beans — the pressure cooker handles them.