1 1/2 C dried black beans
2 Tbsp vegetable oil
1 small onion, diced (about 1 C)
4 garlic cloves, minced
3 Tbsp bacon bits
1 1/2 tsp cumin
1 1/2 tsp paprika
1 1/2 tsp Mexican oregano
1 bay leaf
1/2 tsp black pepper
1 guajillo chile, stemmed, seeded, torn into pieces
1 tsp red pepper flakes (or 1 chile de arbol)
2 tsp kosher salt
6 C vegetable broth
1 14 1/2 oz can diced tomatoes
10 fresh epazote leaves, shredded
Directions
Place beans in a large bowl & cover with 4 cups of water.
Let soak overnight at room temperature, then drain.
Set the Instant Pot to saute-normal/medium and heat the oil.
Add the onion, garlic, and bacon bits and cook, stirring occasionally, for about 2 minutes, until softened.
Add cumin paprika, oregano, bay leaf, pepper, guajillo chile, and red pepper flakes
Cook, stirring for 1 minute.
Press cancel on the Instant Pot
Add drained beans to the pot, along with the salt, vegetable broth, tomatoes (include juice) and epazote.
Secure lid, set pressure release to seal, select Beans option and set the cooking time for 30 minutes
When cooking is complete, press cancel and allow the pressure to release naturally for 30 minutes.
Vent any remaining steam.
Test a bean. If not cooked completely, secure lid and pressure cook for another 5 minutes, followed by 10 minutes natural release.
Remove bay leaf.
Use immersion blender to pulse a couple times, to thicken the soup slightly.
Taste and adjust seasoning with salt and pepper if needed.
Ladle into bowls and garnish with sour cream, cilantro, green onions and/or pico de gallo.
Notes
You can skip using the immersion blender to use as a side dish of Black Beans/filling for burritos instead of making a soup.
Recipe from The Essential Mexican Instant Pot Cookbook.
