Black Bean Soup

Black Beans! As it is with most things black, black beans are beautiful. They look beautiful with that mysterious spot of white and feel smooth as marble…I am pretty sure that the magical beans from Jack and the bean stalk were these pretty beans.. I love their melt in the mouth texture when cooked and their unique flavor which definitely elevates a one’s state of mind…

I am a big fan of the Black Bean soup that used to be available a Panera (sadly, they don’t serve that anymore). I have relished the Panera version of this soup plenty of times with a side of Greek salad during my single days. I also craved black beans a lot when I was carrying my little one…Having discovered how the pressure pan can be used to create simple dump and cook meals in a fraction of time (at least where beans are concerned) these beautiful beans were a perfect choice for a week night dinner. As someone, who is looking to save time at the end of a long day, such recipes are a blessing, especially because they don’t leave me with too many dishes to clean!! I simply dump everything into the trusty pressure pan and 20 minutes later, a nice hearty bowl of soup is making its way to everyone’s dinner bowls. However, the one thing that one would need to do is to pre-soak the beans. I never use beans from a can, so I pre-soak the beans in enough water either overnight or for 8-10 hrs. Cooking the whole soaked and uncooked beans with other spices and vegetables enhances its flavor and elevates this humble soup to fancy restaurant soup! This soup can be enjoyed by itself or with some toasted bread. I served this soup with some home made egg-free mint mayo and garlic bread.

What you need – This recipe can serve 3 adults:

• 1 cup of dry black beans soaked for 8-10 hours or overnight.
• 2-3 tbsp of tomato paste
• 1 carrot, chopped into small pieces
• 2 celery sticks, chopped into small pieces
• 1 small onion, finely chopped
• 1 pod garlic, finely chopped
• 2 tsp paprika. Smoked paprika is preferable. If it is not readily available, use normal paprika
• salt and Pepper to taste
• 1 tsp sugar
• 2 tbsp taco seasoning
• 1/3 cup of dry quinoa
• Cilantro for garnish
• Lemon juice for garnish
• 1 tbsp oil of your choice.

How I did it:

1. Heat oil in the pressure pan and when its hot enough add onions and saute until its transparent.
2. Add the carrouts, celery and garlic and saute for few minutes. There is no need to cook these until they are done as the pressure pan will take care of the rest.
3. Add the toamto paste, spices and other seasonings per taste and saute for about a minute.
4. Remove the beans from the water they have been soaking in and empty the soaked beans into the pressure pan and incorporate it with the other vegetables
5. Add water to the pan such that there is at least 2 inches of water above the beans
6. Close the pan and cook until the pan whistles 6 or 7 times.
7. Switch off the stove and allow the steam to settle.
8. All that is left is to to open the pan, stir the beans well and even mash some to give the soup a nice thick consistency. Add some lemon juice, and garnish with Garnish with sour cream and cilantro. All that is left, is to tuck in and enjoy with nice loaf of bread or as is.