Instant Pot Cuban Black Bean Soup (Vegan)
Vegan, gluten, dairy free black bean soup that's packed with Cuban flavours
Servings 4 servings
Calories 290kcal
Ingredients
- 2 ½ cups of dried black beans
- 6 cups vegetable broth or water (see the link)
To make the sofrito/seasoning
- 4 large garlic cloves finely minced
- 1 a medium sized onion minced
- 1 large green bell pepper minced or Cubanelle pepper
- 1 large sweet red bell pepper minced
- 1 ½ teaspoon of cumin
- 1 ½ teaspoon of oregano
- 2 bay leaves
- 1 teaspoon of black pepper
To finalise the soup
- 2 teaspoon of apple cider vinegar use less or skip if you don't care for the tangy taste (optional)
- 2 teaspoon of coconut palm sugar optional
- pink salt to taste
- 1 roasted red pepper chopped (optional)
Instructions
- Switch on your unit and select the "saute" button.
- Once the inner pot heats up add your olive oil along with the minced onion and garlic and proceed to saute until translucent.
- Next add your minced red and green peppers and continue to cook for 1-2 minutes.
- Switch off the saute function by pressing "cancel" then add your seasoning - oregano, black pepper, cumin, and bay leaves then stir.
- Continue to add your black beans and vegetable stock.
- Switch the unit and place the lid on flick the valve to "sealing"
- Pressure cook on high and adjust the +/- to 30 minutes.
- Once the cooking time is over, allow the pressure to release naturally. This should take 10-15 minutes then release the excess pressure to switching the valve to "venting".
- Remove the lid and use an immersion stick blender to partially puree the soup (to your desire texture).
- Stir in the vinegar, coconut sugar and pink salt to taste along with the optional peppers.
- Add any additional seasoning if required.
Notes
- Don't forget to use my Homemade Vegetable Broth for the base of the recipe or use water if you want to instead.
- You don't have to mince the sofrito ingredients, it's just my personal preference.
- If possible use Cubanelle peppers, this is a popular long pepper used in most Spanish cuisines. It's known as a aji Cubanela.
- The vinegar and sugar, yield a sweet/tangy finishing note to the soup, don't use if you don't like vinegar.
- Soak the beans overnight and use dried beans, not crucial but recommended.
- Once you have made the soup, do a taste test and adjust seasoning if needed. Everyone is different, so make your own changes if you wish to do so.
- Use an immersion stick blender or scoop out about ⅓ cup of the beans and puree. Follow whichever method you are most comfortable with.
Nutrition
Calories: 290kcal | Carbohydrates: 45g | Protein: 12g | Fat: 8g | Saturated Fat: 6g | Sodium: 1809mg | Potassium: 981mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1450IU | Vitamin C: 94mg | Calcium: 118mg | Iron: 3mg