Black Bean Soup

Instructions

1. 1

   Prepare and cook the beans

   • Rinse the dried black beans and soak them in a large bowl with plenty of water for at least 8 hours or overnight.
   • Drain the soaked beans and rinse them again.
   • Add the beans to a pressure cooker with 1 cup of fresh water. Secure the lid and cook on high pressure for 25-30 minutes.
   • Allow the pressure to release naturally. The beans should be tender. Set aside.
2. 2

   Sauté the aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and bell pepper. Sauté for 5-7 minutes until softened.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Bloom the spices

   • Stir in the chili powder, cumin powder, smoked paprika, and dried oregano.
   • Cook for 1 minute, stirring constantly, until the spices are fragrant. This deepens their flavor.
4. 4

   Simmer the soup

   • Add the cooked black beans (along with their cooking liquid) and 4 cups of water to the pot.
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover and simmer for at least 20 minutes to let the flavors meld.
5. 5

   Thicken and finish

   • For a creamier texture, use an immersion blender to pulse the soup a few times directly in the pot. Blend about one-third of the soup, leaving the rest whole.
   • Remove the pot from the heat. Stir in the fresh lime juice, salt, and black pepper.
   • Taste and adjust seasoning if needed.
6. 6

   Serve

   • Ladle the hot soup into bowls.
   • Garnish with fresh cilantro and diced avocado. Serve immediately.