Black Bean Soup in a Slow Cooker
Votes: 5
Time: 1 hour 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 240, total fat 3.5 G., saturated fats G., proteins 12 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 240, total fat 3.5 G., saturated fats G., proteins 12 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.
This hearty and nutritious bean soup is best made in a slow cooker. You don't need to soak the beans overnight, and it only takes an hour to cook them in the pressure cooker at high pressure. First, sauté the onion and spices in the slow cooker for flavor, then add the raw beans, add water, and start cooking. Puree the finished soup in a blender, setting aside some of the whole beans first to give the soup texture. Serve it Mexican-style with avocado slices, cilantro, sour cream, and lime.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1 medium white onion, chopped
- 5 cloves garlic, thinly sliced
- 4 tsp chili powder
- 1.5 tsp ground cumin
- 1.5 tsp dried oregano
- 2.5 cups dry black beans, sorted
- 2 bay leaves
- Avocado slices, cilantro leaves, chopped green onions, lime wedges and sour cream, for serving
- Special equipment: Instant Pot® multicooker and immersion blender
We recommend
Recipes with similar ingredients: sweet onion, garlic, chili seasoning, cumin, oregano, black beans, bay leaf, Avocado, cilantro, green onions, lime, sour cream
Cooking the dish according to the recipe:
- Set the multicooker to medium-high heat. Add the vegetable oil, and when it shimmers but doesn't smoke, add the onion and cook, stirring, until translucent and softened, about 5 minutes.
- Add the garlic, chili powder, cumin, and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaf, and 7 cups of water. Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 1 hour.
- After the pressure cooker cycle has completed, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Carefully, to avoid scalding from any remaining steam, open and remove the lid and remove the bay leaf. Then, using a slotted spoon, add 1 cup of beans. Using an immersion blender, puree the beans in the slow cooker, adding 1 tablespoon of salt, until they reach a thick, creamy consistency. Stir in the reserved whole beans and season with salt and pepper to taste. Serve with avocado slices, cilantro leaves, sliced green onions, lime wedges, and sour cream.
Categories:
Similar recipes
