Black beans soup

My Instant Pot electric pressure cooker comes with a recipe book. We've done a few recipes from it and they weren't that great to be honest. I decided to give it another chance and make this soup.

Easy, quick and tasty. The spices and the coriander elevate this soup from an ordinary black bean broth.

The author uses dried black beans but all I could find was canned. Canned is easier as you do not have to soak and cook them but it will typically cost more. Using dry beans means that the author used the pressure cooker to make the soup and cook the beans. As my beans were already cooked, I used a normal pan.

Serves: 2 persons.

Ingredients:

• 1 can 400g black beans (240g drained)
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• ½ tsp ground cumin
• ⅛ tsp paprika (the author offers chipotle powder as an alternative)
• 0.5 litres vegetable broth
• 1 bay leaf
• 1 tsp dried oregano
• coriander to taste, chopped
• salt & pepper to taste
• olive oil

Method:

1. Fry the onion for 2 min. 
   
   
   
   
   
   
2. Add the garlic, cumin and paprika. Mix.
   
   
   
3. Add the beans, broth, bay leaf and oregano and stir well.
   
   
   
4. Let it cook for 5-10 min and then remove the bay leaf.
5. The beans can be mashed/blitz or just keep the soup as it is. I decided to keep the beans as they were.
6. Add salt & pepper to taste.
7. Serve with chopped coriander.