How to make Cuban style Black Bean Soup in the Power Pressure Cooker XL

Soak black beans overnight in water, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, green bell pepper, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic, cumin, and oregano; cook for 1-2 minutes until fragrant.

Add soaked black beans, vegetable broth, and bay leaves; bring to a boil.

Reduce heat to low, cover, and simmer for 1-1.5 hours until beans are tender.

Remove bay leaves and use an immersion blender to puree a portion of the soup for creaminess.

Stir in lime juice, salt, and black pepper to taste.

Serve hot, garnished with chopped cilantro and a splash of red wine vinegar.

Equipment Needed

Dietary

Allergens