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Polish pottery cup with soup and a roll

Caribbean Black Bean Soup-Instant Pot

  • myWW Points:2 Smart Points per 1 c. serving for blue and purple plans, 4 points for green plan
  • Author: Gourmet Done Skinny
  • Prep Time: 30 min
  • Cook Time: 40 min plus time to get to pressure and 20 min natural release
  • Total Time: about 2 hrs 30 min
  • Yield: 15 (1 c.) servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Low Calorie

Description

Delicious Caribbean Black Bean hot soup on a winter’s day in no time! No need to pre-soak the beans when you’re using the Instant Pot. This is a family favorite! Be sure and let your family and guests personalize their own bowl with their favorite toppings. (Slider bun pictured with the soup in the Polish pottery cup.) Eat some for dinner tonight and freeze the rest for another time!


Scale

Ingredients

  • 1 lb dry black beans, rinsed
  • 4 slices center cut bacon, cut into pieces
  • olive oil ( I like to use my Olive Oil Mister)
  • 3 large onions, chopped – (For finer chop, I like to use my Magimix food processor; for adults I use a larger chop)
  • 4 garlic cloves, minced
  • 1 red or green pepper, chopped
  • 1 cup celery, chopped
  • 2 (14 oz) cans tomatoes
  • 2 teaspoons cumin
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 2 cups smoked ham, chopped (I often buy ham steak and cube it)
  • 5 cups of chicken broth ( I like to use my Parmesan Chicken Broth)
  • 1/2 cups dry sherry
  • 3 tablespoons red wine vinegar
  • 2 small (4 oz) jars of pimentos, chopped, and drained
  • 1 can (4 oz )green chiles, drained
  • Tabasco or Sriracha to taste
  • salt and pepper to taste
  • 1 lime

Toppings: (Smart Points not included-be sure to add them in if you add toppings)

  • crumbled bacon (original crumbled bacon included in Smart Points but if you use extra it’s not)
  • light sour cream or my Jalapeño Cream
  • cilantro, chopped
  • green onions, chopped
  • jalapeños, finely chopped
  • cheese

Instructions

  1. Spray Instant Pot liner with your Olive Oil Mister. Turn Instant Pot on to, “Sauté.”
  2. When hot, add the bacon. Chop onions, celery, and peppers while waiting for bacon to cook. Cook until crisp, then remove.
  3. Crumble bacon and set aside.
  4. To the drippings in the pot, add onions, garlic, red/green pepper and celery. Saute until soft. (While waiting for them to cook, open tomato and green chilies, chop ham.)Turn off Instant Pot.
  5. Add tomatoes, spices, black beans, chicken broth, and ham.
  6. Cover and make sure the vent is closed. Push “Beans/Chili button.” (If you don’t have that button, it’s 30 minutes on high pressure).
  7. When finished allow to naturally release for at least 20 min. Then turn valve to venting. Taste beans and make sure they are done (soft not hard). If not done to your liking, set vent to sealing again, then push, “Manual,” and decrease time to 5 minutes.
  8. Stir in sherry, vinegar, pimentos, green chilies, Tabasco or Sriracha to taste, salt and pepper. Turn on Instant Pot to, “Saute,” and cook another 10 minutes. Squeeze lime into the soup before serving. Add crumbled bacon and optional toppings if desired. Garnish with a bit of cilantro.

Notes

We usually eat this for dinner the first night, then I freeze the rest in 1 c. portions in vacuum sealed bags or use Souper Cubes and transfer those to vacuum sealed bags. I find it’s easier to store the bags in my freezer than plastic containers.  When I’m ready, I just thaw a bit in microwave and then pour into my bowl and reheat until hot.