Brazilian Black Bean Soup
A garlicky and citrusy vegetarian black bean soup.
Servings: 6
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.
Modifications
I have converted this recipe to the Instant Pot because it eliminates the step of pre soaking the beans/
Put the garlic in the food processor first and then add the onion. Remove garlic/onion mixture from the bowl and then chop the red bell pepper. separately.
The biggest modification is that the original recipe says to put half of it in a food processor to puree it. This was before immersion blenders. I just use an immersion blender to get it as pureed as I like it now. Its a good thing they have become more common kitchen appliances nowdays. I know I couldn’t do it if I had to transfer soup back and forth to and from the food processor.