Brazilian Black Bean Soup
Instant Pot Version
I try to add vegetarian dinners to our dinner lineup. We definitely love meat in this house. We eat meat or seafood for most dinners. Why do I try to add at least one vegetarian dinner a week to our menu? Well, not only is it healthier, but it helps keep our food budget down as well. I’ve been a lot more conscious of this now that I am getting all of our food delivered due to the pandemic. Recently, I was thinking about what to make, when I remembered something I used to make early in our marriage and hadn’t made since the girls were younger, Brazilian black bean soup.
I have a husband (from Texas, which may explain some of this) who is a bit resistant to vegetarian food. When I made a chipotle glazed grilled tofu this past summer, which the girls and I loved, he was grumbly. He is good with some vegetarian meals that he considers naturally vegetarian, but not some “weird” vegetarian version of a food that should have meat… whatever. One thing I have noticed is that he is usually happy with beans. He always liked Brazilian black bean soup so it will work!
The recipe was given to me by a vegetarian friend, but not long after that, I bought a Moosewood Cookbook, and there it was! I have adjusted some of the ingredients to my tastes, but I think what makes this recipe so good is the original addition of orange juice. The brightness and sweetness of the orange really balances out the garlic, beans and cumin. Molly Katzen calls for more cumin. I personally think two teaspoons is overwhelming, but please add more if you like it. One last word about this soup. Although my husband likes it as is, he prefers it with ham. I’ve made it that way too, and it is good either way.
Brazilian Black Bean Soup
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 Tablespoon Olive Oil
- 8 cloves Garlic minced
- 1 cup Onion chopped
- 1 medium Carrot peeled and chopped finely
- 3/4 teaspoon Cumin
- 2 teaspoons Kosher Salt
- 1 Red Bell Pepper chopped
- 1 lb dried Black Beans
- 1 15 oz can Diced Tomatoes with juice
- 1/4 teaspoon Cayenne Pepper (or to taste)
- 1 1/2 cups Orange Juice
- 4 cups Water
Instructions
- Heat olive oil in Instant Pot liner on Saute setting until hot 1-2 minutes. Add onion, garlic, carrot, cumin and salt. Saute, stirring often for about 5 minutes. Add the red bell pepper, saute for another 5 minutes. Turn off Instant Pot.
- Add black beans, tomatoes, cayenne orange juice, and water to Instant Pot. Stir.
- Secure the lid with the vent closed. Pressure cook for 35 minutes. Natural release for 15-20 minutes. Release the rest of steam and open.
- Use an immersion blender to blend the soup to desired smoothness (I like some whole beans left in it).
Serve with:
- Serve with your choice of sour cream, diced avocados, or chopped scallions. Tortilla chips or corn tortillas go nicely on the side.