Pressure Cooker Black Bean Soup

Recipe from Lorna Sass

Adapted by Mark Bittman

Updated December 20, 2018

  • Craig Lee for The New York Times
Media 1 of 2
Total Time
About 1 hour
Rating
4(1,455)
Comments
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This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner. —Mark Bittman

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Ingredients

Yield:6 to 8 servings

FOR THE SOUP

  • 1 tablespoon olive oil

  • 1 cup coarsely chopped onion

  • 1 tablespoon mild or hot chile powder

  • 1 ½ teaspoons whole cumin seeds

  • 1 ½ teaspoons dried oregano leaves

  • 7 cups water

  • 1 pound (2 ½ cups) black beans, picked over and rinsed

  • 4 ounces diced Spanish chorizo

  • 4 to 6 cloves garlic, minced

  • 2 bay leaves

  • Salt to taste

FOR THE AVOCADO SALSA

  • 1 large, ripe Hass avocado, diced

  • 2 large plum tomatoes, seeded and chopped

  • ⅓ cup chopped red onion

  • ¼ cup chopped cilantro

  • 1 jalapeño, seeded and diced (optional)

  • 2 to 3 tablespoons freshly squeezed lime juice

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

43 grams carbs; 9 milligrams cholesterol; 314 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 12 grams fiber; 840 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.

  2. Step 2

    Add the water, beans, chorizo, garlic and bay leaves.

  3. Step 3

    Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.

  4. Step 4

    Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.

  5. Step 5

    Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.

  6. Step 6

    Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

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Ratings

4 out of 5
1,455 user ratings
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Comments

Karen

I added 3 stalks celery, 1/2 orange pepper & 1/2 red pepper. Increased garlic to a bulb, added a lg onion. Doubled cumin & oregano. Better Than Bouillon chicken base was essential, I added about 2 Tbls., tasting after each addition. I added about half a cup of sour cream, but a little at a time. I upped bay leaves to 3. Without the bouillon and the sour cream the soup was flat, had no depth. I upped the chorizo to a package of chorizo instead of 4 oz. all done stovetop.
It was great!

Kathelita

Made soup without pressure cooker. Instead of chorizo (I don't eat meat), I used some tomato paste. Tasty.

Paulette

I used the pressure cooker and it is way too much liquid. I like my black bean soup to be thick. This was not remotely thick. I would try it again with maybe 5 cups of water or increase the black beans to 3 1/2 cups.

HighSnows

First try I followed recipe and was disappointed. Second try was Excellent (and spicy) as follows: * used 3 cups water 3 cups vegetable broth * one TBSP tomato paste * 1-1/4 TBSP chipotle chili pepper * one whole pkg chorizo 9oz from Safeway * one can Rotel diced tomatoes and peppers Safeway * 2 cups sweet onion * doubled all other spices * 1 tsp salt

Suz

I always add a couple dashes of hot sauce and a generous splash of sherry vinegar before serving — tip from a recipe I’ve been making for 20 years. Tonight I made this vegan in my Instant Pot with 5.5 c veg broth, some bouillon, 1/2 large red pepper, 2 celery sticks, 1 small carrot chopped fine plus the onion and garlic as indicated. Did not soak beans. Cooking time of 30 min at high pressure was accurate. Scooped out about 1/3 of beans to mash and return to broth. Perfect consistency and flavor.

janetrf

So easy in an Instapot! I made it without the toppings other than sour cream and cilantro. It was so simple and delicious!

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Credits

Adapted from "Pressure Perfect" by Lorna Sass

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