Dried Black Bean Soup
Prep: 15 mins
Cook: 45 mins
Yields: 6 Servings
"What makes this recipe so convenient is that you use DRIED black beans. What's not convenient is that this has more ingredients than the standard Hemingway recipe. But they're needed for flavor."
- Add, oil, onion, celery, carrot, hot peppers to pot and saute for 5 minutes.
- Add garlic, cumin, chili powder, red pepper flakes and saute for 1 minute.
- Add water, boullion cubes, and salt and stir until cubes have dissolved.
- Add dried beans.
- Cook on hi-pressure for 45 minutes.
- Natural release for 15 minutes.
- Options:
- Use an immersion blender once done to puree about half the pot.
- Garnish with creme fraiche, cilantro, citrus juuice, cooked corn, shredded cheese, crushed tortilla chips, or sliced hot peppers.
You're welcome.
All in all, the original recipe is not too bad except as always, I prefer the "church cookbook style" to the the modern recipe format. In this case, I removed the history of risotto, of rice, and of Italy. Removed photos showing how to pour peas into an Instant Pot. I also removed the social media links and the ads shilling yet another cookbook. Coverted relevant parts to metric and by some miracle, made a 250 word recipe fit on a single printable page!