My inspiration for this recipe was the black bean soup recipe that is in the recipe book that came with the Instant Pot and our favorite black bean dip (already on the website). This goes great with chips and melted cheese and/or topped with a dab of sour cream/plain yogurt. Go Pats!
Pint jar of dried black beans (about 2 cups)
1 medium onion, minced
1 clove of garlic, minced
2 Tablespoons of olive oil
1 teaspoon ground black pepper
2 teaspoons ground cumin
Dash of hot sauce (if you like a bit of a kick)
2 cups tomato puree
1 can (6 oz.) tomato paste (I always check the labels so that I can avoid the brands that routinely add high fructose corn syrup-Cento does not)
4 cups vegetable broth
1/4 cup apple cider vinegar
salt to taste with Hungry Bear Farm Garlic Salt
Rinse and drain the beans and then place them in the Instant Pot as per the directions. Add enough water to cover the beans and then pressure cook them for 20 minutes; naturally venting them before opening.
While the beans are cooking, in a skillet, sauté the onions and garlic until the onions are translucent. Add the salt, pepper and other dried spices to the onion/garlic mixture and then sauté for another moment
When the beans are done, carefully open the pot, set aside the lid and stir in the onion mixture and all of the remaining ingredients. Re-cover the pot and set the the Instant Pot Soup/Broth setting to 7 minutes and cook, following the Instant Pot directions-letting the pressure come down naturally.
Blend the soup with a stick blender or mash and top with the sour cream or plain yogurt just prior to serving.