Very Best Cuban Black Bean Soup (Stove Top + Instant Pot) Recipe

Ingredients

3 tablespoons oil
1 medium onion, chopped
1 ½ green bell peppers, finely diced
½ red bell pepper, finely diced
1 cubanelle pepper or serrano pepper, finely chopped (remove ribs and seeds for less spice)
6-10 cloves garlic, minced ( we like it with 10!)
3 bay leaves
1 pound (~2 cups) dried black beans, rinsed (soak if doing the stovetop version)
5-6 cups vegetable or chicken stock
2 teaspoons EACH: dried oregano AND ground cumin
2-3 tablespoons red wine vinegar (according to taste)
1 tablespoon brown sugar (or muscovado sugar)

	PREP TIME 15m	COOK TIME 2h50m	TOTAL TIME 3h5m
YIELD 7-8 servings

SAUTE :

Heat the oil in a 4 quart (or larger) dutch oven or soup pot (or on the saute setting in your instant pot) over medium-high heat.
When warm, add the onions, peppers, garlic, and bay leaves and saute for 5-6 minutes or until the veggie soften and the onions are translucent.

STOVE TOP :

Add the black beans, 6 cups of stock, oregano, and cumin and bring to a boil, then reduce the heat too low, cover, and simmer for 1 ½ -2 hours or until the beans are cooked through. Remove the bay leaves.

INSTANT POT :

FINISH (STOVE AND IP) :

You can puree ½ the soup in the blender if you want it to be thicker.
I usually just smash using a wooden spoon on the walls of the pot until it reaches my desired consistency.
Season with 2 tablespoons of red wine vinegar, sugar, and ½ teaspoon of salt.
Stir and adjust with additional vinegar, sugar, and salt as needed.
Allow the soup to cool for 15 minutes.
It should thicken a bit as it sits.
Top with chopped avocados, and serve with cooked rice!