Black Bean Soup

Black Bean Soup
Megan Scott

This soup is a good candidate for pressure cooking. Use unsoaked beans and only 5 cups water. Cook at full pressure for 30 minutes, and allow the pressure to release naturally for 15 minutes.



If desired, soak overnight in water to cover:

  • 1 pound dried black beans, rinsed and picked over

Heat in a soup pot over medium heat:

  • 2 tablespoons vegetable oil

Add and cook, stirring, until softened, 6 to 8 minutes:

  • 2 large onions, chopped

Add and cook for another minute:

  • 6 garlic cloves, minced
  • 2 serrano peppers, seeded if desired, and minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1¬Ĺ teaspoons salt

Drain the beans, if soaked, and add to the pot along with:

  • 10 cups vegetable stock, poultry stock, or water

Bring to a boil, then reduce the heat and simmer, partially covered, until the beans are completely tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Scoop 2 cups of beans into a small bowl or food processor and mash or process. Stir back into the soup and simmer for 5 minutes more to thicken. Taste the soup and season with more salt if needed. Serve in soup bowls with:

  • Sliced avocado
  • Chopped cilantro
  • Hot sauce
  • Lime wedges

Excerpted from The Joy of Cooking, updated and revised by John Becker and Megan Scott. © Scribner, 2019.

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