A simple vegan recipe for Cuban Black Bean Soup that can made in an Instant Pot with Dry Beans! Vegan and delicious!
Optional Garnishes: thinly sliced red onion (or scallions), cilantro, avocado, sour cream or vegan sour cream, toasted coconut, tortilla chips, roasted sweet potato or plantain “chips, sliced fresh chilies, or orange zest. Pick something crunchy, creamy and green. 🙂
SOAKING BLACKBEANS When talking with the farmer who grew these black beans, she told me that there is no need to soak black beans before cooking. Other beans, yes, black beans no. So I’m not soaking them anymore. That being said, do as you please. 😉 If you do soak, reduce pressure cooking time to 15 minutes, and leave out the 2 cups of water.
SWEET Potato Chips To make the sweet potato “chips”, thinly slice sweet potatoes or yams (do not peel) and lightly coat with olive oil and salt. Place on a parchment-lined sheet pan in a hot 425 F oven – for 10-12 minututes, flip, continue roasting until golden and crisp.
To toast coconut flakes, place in a skillet in a single layer on the stove over med- low heat. Stir occasionally, until golden and dont walk too far away. They brown quickly!
STOVE TOP VERSION: ( allow 2 hours cooking time) Follow directions above, sauteing onion, garlic, peppers and 2 teaspoons salt in a heavy bottom pot or dutch oven, over medium heat on the stove, until tender, about 10-12 minutes. Take your time here. Add spices and tomato paste, saute one minute. Add broth and water ( leave out the water if you soaked your beans). Scrape up any browned bits and bring to a boil. Stir in the beans. Cover tightly, and simmer on low or medium low until beans are tender, about 1 hour. (If liquid looks low, add a little more water.) Check for doneness- if using unsoaked beans, these may take an additional 30-45 minutes to get soft. Resume the directions above starting at #6.
Keywords: black bean soup, best black bean soup, instant pot black bean soup, cuban black bean soup, black bean soup dry beans