From Cal Peternell’s Twelve Recipes
Notes: After reading an article on Serious Eats about soaking vs. not soaking black beans, I’ve stopped soaking them, and I’ve really taken to cooking them in my stovetop pressure cooker — they cook up so nicely and relatively quickly. Once the pot gets up to pressure, the beans cook for 25 minutes, and it probably takes about as long for the valve to release naturally.
To cook the black beans using a stovetop pressure cooker: Place 2.5 cups dried black beans in the pressure cooker pot with 8 cups water and 2 teaspoons salt. Bring up to pressure over high heat. Reduce heat to low and allow beans to cook for 25 minutes. Remove pot from heat and allow the valve to release naturally.
To cook the black beans using an Instant Pot: Place 2.5 cups dried beans, 2 teaspoons kosher salt, and 8 cups water in the inner pot of your Instant Pot. Secure lid in place. Turn valve to Sealing. Select manual, high pressure, and adjust the time to 25 minutes. When the time has lapsed, allow the pressure to release naturally, which is when the silver button on the lid drops.
- 2.5 cups (about a pound) dried beans will yield 6 cups cooked beans.
- If using canned beans, drain and rinse them.
- 3 tablespoons olive oil
- 1 large red onion diced
- 1/2 teaspoon kosher salt, plus more to taste
- 1 tablespoon toasted cumin seeds
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, sliced or minced
- 1 strip orange peel (removed with a peeler) or the zest of an orange (grated with a microplane)
- 6 cups cooked black beans (2.5 cups dried), see notes above, liquid reserved
- 1 quart water or chicken stock
- 1/4 teaspoon dried oregano
- sour cream
- chopped cilantro
- thinly sliced scallions
- lime wedges
- Heat a large pot over high heat. Add the oil and all but a couple of tablespoons of the diced red onion (for garnish). Add the salt, cumin seed, red pepper flakes, and immediately turn the heat to low. Cover, and cook for 15 minutes, checking and stirring periodically to ensure the onion isn’t browning.
- Add the garlic and orange peel or zest. Raise the heat to high and stir for half a minute more. Add the beans, the water, and enough reserved been cooking liquid to ensure the beans are submerged. Crumble in the oregano. Bring to a simmer. Adjust the heat to allow the soup to simmer gently for 30 minutes.
- Taste. Add more salt, cumin, garlic, red pepper flakes, and/or oregano to taste. If you prefer a thicker texture, purée some of the soup in a blender or food processor. Personally, I love the texture of the soup as it is.
- Serve with all the fixins’: scallions, reserved onions, cilantro, sour cream, and fresh lime to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: black bean soup, black beans, Cal Peternell, cumin, orange, pressure cooker, instant pot