Instant Pot Cuban Black Bean Soup

READY IN: 1hr 30mins

INGREDIENTS

  • 1tablespoonolive oil
  • 2tablespoonsbacon grease (or olive oil)
  • 2bell peppers (Red & yellow are nice color)
  • 1mediumcarrot, diced
  • 1stalkcelery, diced
  • 1largejalapeno, minced
  • 8garlic cloves, rough chopped
  • 2teaspoonssalt
  • 2teaspoonsoregano
  • 2bay leaves
  • 1teaspooncumin
  • 1teaspoonsmoked paprika
  • 1tablespoontomato paste
  • 4cupschicken stock
  • 12 cupwater
  • 1 12 cupsorange juice
  • 1lbdried black beans (wash, pick, do not soak)
  • 1teaspoonlime juice
  • 12 teaspooncayenne pepper (to taste)
  • 1avocado, chopped
  • 14 cupcilantro, chopped
  • 12 cupsour cream, to taste
  • NUTRITION INFO

    Serving Size: 1 (447) g

    Servings Per Recipe:6

    Calories: 519.2

    Calories from Fat 167 g 32 %

    Total Fat 18.6 g 28 %

    Saturated Fat 5.8 g 28 %

    Cholesterol 18.9 mg 6 %

    Sodium 1069.8 mg 44 %

    Total Carbohydrate68.5 g 22 %

    Dietary Fiber 15.5 g 62 %

    Sugars 12.3 g 49 %

    Protein 23 g 45 %

    DIRECTIONS

  • Heat oil on the "Saute" function in your Instant Pot. Add the onions, peppers, garlic, jalapeno, and salt. Saute for 10-12 minutes until Very soft.
  • Add oregano, bay leaves, cumin, smoked paprika, and tomato paste. Saute for 1 minute.
  • Add broth, orange juice and water, scraping up any browned bits.
  • Add the dry beans, stirring to combine. Set Instant Pot to High pressure for 40 minutes.
  • Allow pressure to release naturally.
  • Add lime juice.
  • Use an immersion blender to blend approximately half of the soup, leaving half the beans whole for texture.
  • Taste and adjust salt, lime and heat by adding cayenne or hot sauce.
  • Serve garnished with avocado, cilantro, sour cream.
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