Black Bean Soup
- 2 pounds dry black beans
- 2 tablespoons vegetable oil
- 2 cups chopped onion
- 4 jalapeño peppers, seeded, deveined, minced*
- 6 cloves garlic, minced
- 3 tablespoons chili powder
- 3 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 12 cups chicken broth
- 4 cups sliced carrots
- 2 tablespoons packed brown sugar
- 1 1/2 cups fresh cilantro, chopped
- 2 limes, juiced
- Chopped avocado, red onions, and tomatoes for serving
* For spicier soup, leave seeds and membranes in the jalapeño peppers before mincing.
Sort beans, discarding shriveled or broken beans, and rinse well. Place beans in Presto® 6- or 8-quart Multi-Cooker and cover with 12 cups of water. Set heat control to 250° and bring to a boil. Boil for 2 minutes and then turn off heat control. Cover and let stand for 1 hour. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 300º. Add oil and sauté onion, peppers, garlic, chili powder, oregano, and cumin for 2 minutes. Stir in beans, broth, carrots, and brown sugar. Bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer until beans are tender, about 2 hours.
Remove 1 cup of bean mixture, place in blender and purée until smooth. Return to multi-cooker and stir in cilantro and lime juice. Serve with avocado, onions, and tomatoes, if desired.
Note: This recipe can be doubled for use in the Presto® 10-quart Multi-Cooker.
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Alternate overnight soaking method: Soak beans overnight in 12 cups of water in a large bowl or metal pot. Drain off soaking water and remove beans.