Ingredients
- 1 lb Black beans dry/washed
- 2 Celery stalks/chopped
- 4 cloves Garlic fresh/ minced
- 1 Poblano pepper/ chopped
- 1 Onion/ chopped
- 3 Carrot / chopped
- 3 Tomatoes /chopped
- 5 cups water/ vegetable broth
- Condiments
- Tortilla strips
- Cheese
- Avocado
- Sour cream/Crema
- Spices
- 2 teaspoon Oregano
- 1 tablespoon cumin powder
- 1 teaspoon smoked Paprika
- 2 Bay leaf
- Salt to taste
- 1 tablespoon oil/ for plant based skip oil and use water
- 3 tablespoon Cilantro / chopped
- 1 tablespoon Lime juice
Instructions
- Wash the beans .
- Turn your Instant Pot on Saute
- Add oil ,poblano peppers, garlic and give it a stir ,add the onion,carrot , celery and tomatoes and stir .
- Add the spices give a nice stir and add the beans and water.
- Turn off the Sauté function and lock the lid in place, making sure the pressure release valve is set to Pressure.
- Press Manual to select high pressure. Adjust the time to 50 minutes.Allow the pressure to come down naturally ..
- Serve and garnish with your favorite topping1
Video
Notes
Stove Top version
soak the beans for 8 - 12 hours
Heat oil in large pot,add poblano pepper and garlic, add onion, celery,carrots. Sauté for few minutes, or until carrots are tender crisp.
Add remaining ingredients . Simmer about 1 hour.
Garnish as desired.
Many things can affect the cooking time of beans, from the age of the beans to the size of them, so you really just need to keep simmering the soup and testing the beans until they are soft.
STORING - Soup can be kept in an airtight container in the fridge for up to 5 days, or frozen in portions for up to 3 months. Reheat thoroughly before serving.
Nutrition
Serving: 6g
