Black bean soup

Method

1. 1 Soak the black beans for 8 hours until they swell, then rinse and drain.
2. 2 Sauté the chopped onions and garlic in olive oil until fragrant.
3. 3 Add cumin powder and chipotle peppers, stir for 1 minute to release the aroma.
4. 4 Add the black beans and broth, bring to a boil, then simmer for 25 minutes until the beans are tender.
5. 5 Blend half the pot of soup until thickened, squeeze in some lemon juice, and sprinkle with cilantro before serving.

With an appliance

• Pressure cooker 28 min

  Replace step 4: with the soaked beans, cook under high pressure for 8 minutes, then let it cool naturally for 8 minutes; the beans will soften more evenly and take about 9 minutes less than simmering in an open pot, no stirring needed. Only blend the soup after the pressure has completely dissipated.