Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups of dried black beans
  • 6 cups vegetable broth (or water (see the link))
  • 4 large garlic cloves (finely minced)
  • 1 a medium sized onion (minced)
  • 1 large green bell pepper (minced or Cubanelle pepper)
  • 1 large sweet red bell pepper (minced )
  • 1 ½ tsp of cumin
  • 1 ½ tsp of oregano
  • 2 bay leaves
  • 1 tsp of black pepper
  • 2 tsp of apple cider vinegar (use less or skip if you don't care for the tangy taste (optional))
  • 2 tsp of coconut palm sugar (optional)
  • pink salt (to taste)
  • 1 roasted red pepper (chopped (optional))

Instruction

  • Switch on your unit and select the "saute" button.
  • Once the inner pot heats up add your olive oil along with the minced onion and garlic and proceed to saute until translucent.
  • Next add your minced red and green peppers and continue to cook for 1-2 minutes.
  • Switch off the saute function by pressing "cancel" then add your seasoning - oregano, black pepper, cumin, and bay leaves then stir.
  • Continue to add your black beans and vegetable stock.
  • Switch on the unit and place the lid on, flick the valve to "sealing"
  • Pressure cook on high and adjust the +/- to 30 minutes.
  • Once the cooking time is over, allow the pressure to release naturally. This should take 10-15 minutes then release the excess pressure to switching the valve to "venting".
  • Remove the lid and use an immersion stick blender to partially puree the soup (to your desire texture).
  • Stir in the vinegar, coconut sugar and pink salt to taste along with the optional peppers.
  • Add any additional seasoning if required.