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 1⁄2 cupwater 1 1⁄2 cupsorange juice 1lbdried black beans (wash, pick, do not soak) 1teaspoonlime juice 1⁄2 teaspooncayenne pepper (to taste) 1avocado, chopped 1⁄4 cupcilantro, chopped 1⁄2 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.Source: Read Full Article