Pressure Cooker Black Bean Soup with Orange & Cumin

Name: Pressure Cooker Black Bean Soup with Orange & Cumin
Cuisine: Cuban
Ingredients: 1 Tbsp olive oil; 1 red onion, diced; 1 lb [455 g] black beans, soaked overnight and drained; 1 navel orange, quartered; 1 red, yellow, or orange bell pepper, quartered; 1 red, yellow, or orange bell pepper, quartered; 1 red, yellow, or orange bell pepper, quartered; 8 garlic cloves, smashed; 1 chipotle in adobo sauce, plus 1 Tbsp sauce (add an extra chipotle if you like a lot of spice); 1 chipotle in adobo sauce, plus 1 Tbsp sauce (add an extra chipotle if you like a lot of spice); 1 strip kombu (optional); 2 bay leaves; 2 tsp salt; 2 tsp ground cumin; 1 tsp smoked paprika; 4 cups [960 ml] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 4 cups [960 ml] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 1 tsp red wine vinegar; Frizzled Shallots; Chopped fresh cilantro; Shredded Cheddar cheese; Tortilla chips or Fritos; Tortilla chips or Fritos

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

There is nothing I love making in a pressure cooker more than dried beans. The pressure allows the beans to absorb flavor in a fraction of the time it takes on the stovetop and the end result is always silky and delicious. I prefer using Rancho Gordo’s Midnight Black Beans in this recipe, but other bean brands will do in a pinch.

This recipe is inspired by Joe Yonan’s recipe for Cuban-style orange-scented

Ingredients

Americas
Cuba
Soup
Vegetarian
Gluten-free
Spring

Ingredients

Method