Instant pot black bean soup
This hearty winter fave is ready in little more than an hour.
1-1/2 c dry black (turtle) beans, rinsed but not soaked
8 slices thick-cut bacon, diced
1 tennis ball-sized onion, peeled and chopped
1 red bell pepper, seeded and chopped
1 or 2 jalapeño pepper(s), seeded and chopped
3 large or 4 small cloves garlic, peeled and minced
2 bay leaves
2 tsp dried oregano
1 tsp dried thyme
1 tsp white pepper (or use black pepper)
6 c chicken or vegetable broth
2 tb chopped cilantro
Garnish:
More chopped cilantro
sour cream
Using the pot’s saute setting, cook the bacon until just starting to brown. Remove most of the rendered fat, leaving about 1 TB behind. Add the peppers, onion, and garlic and continue to saute, stirring, for another 5 minutes.
Add all remaining ingredients except cilantro, stir, and seal the pot. Pressure-cook on high pressure for 40 min, then let the pressure release on its own. Stir in the cilantro, adjust salt if needed, and serve with the garnishes.
Explore posts in the same categories: Ethnic, Soups
March 12, 2018 at 8:00 am
I guess the bacon is rather an important ingredient. Can you think of a vegetarian substitute?
On Sun, Mar 11, 2018 at 11:30 AM, Recipes Deluxe wrote:
> kitchenmyths posted: “This hearty winter fave is ready in little more than > an hour. 1-1/2 c dry black (turtle) beans, rinsed but not soaked 8 slices > thick-cut bacon, diced 1 tennis ball-sized onion, peeled and chopped 1 red > bell pepper, seeded and chopped 1 or 2 jalapeño pep” >
March 12, 2018 at 9:05 am
I know that soy-based “bacon” exists and supposedly has that “bacony” flavor.