Simple Black Bean Soup with a Hint of Orange
Adapted from Alexandra Cooks
The Beans, Beans in this soup will help you function like a lean fibrous machine. Let yourself be surprised by the hint of orange as you down this hearty soup topped with creme fraiche alongside some cornbread.
INGREDIENTS
For serving:
INSTRUCTIONS
- 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. Combine beef with marinade ingredients and stir to coat well. Cover and refrigerate 2 hours.
- 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, creme fraiche sour cream, and fresh lime to taste. Enjoy with some rice or cornbread, and some orange wedges on the side.
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