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Nancy’s Recipes

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Breakfast & Smoothies

Instant Pot Black Bean Soup with Sour Cream

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Quick Pickled Red Onions

  • ½ Red Onion, halved and thinly sliced
  • ½ C. Red Wine
  • ½ C. Apple Cider Vinegar
  • ¼ C. Distilled White Vinegar
  • 1 Tbsp. Kosher salt
  • 2 tsp. Cane sugar

Soup

  • 2 Tbsp. Olive Oil
  • 2 Carrots, peeled and chopped
  • 2 Celery Stalks, chopped
  • ½ Yellow Onion, chopped
  • 6 Garlic Cloves, minced
  • 1 Tbsp. Ancho Chile Powder
  • 1 ½ tsp Whole Cumin Seeds
  • 1 ½ tsp Dried Oregano
  • 4 C. Chicken or Vegetable Stock
  • 2 C. Water
  • 1 lb. Dry Black Beans
  • 1 Bay Leaf
  • Salt to taste
  • Juice from ½ Lime

Toppings

  • Nancy’s Organic Sour Cream
  • Sliced Avocado
  • Corn Kernels
  • Sliced Radish
  • Sliced Jalapeños
  • Pickled Red Onions, optional (see above)
  • Cilantro Leaves

 

Directions

Quick Pickled Red Onions:

  1. In a 1 qt. saucepan over medium-low heat, combine the red wine, vinegars, salt, and sugar.
  2. Place the sliced red onions in a pint jar.
  3. Once the mixture reaches a low boil, remove them from the heat and pour over the onions. Let the mixture cool for 5 minutes before placing the lid. Use immediately or refrigerate for up to two weeks.

Soup:

  1. Turn a 6-8 qt. Instant Pot on the sauté setting and heat the olive oil in the bottom. Add the carrots, celery, and onion. Sauté until softened, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin seeds and dried oregano. Sauté the mixture for 2 more minutes and turn the Instant Pot to the pressure cook setting.
  3. Add the remaining ingredients, except the lime juice.
  4. Lock the lid and pressure cook on high for 30 minutes. Allow the pressure to release naturally for 15 minutes before manually releasing any remaining pressure.
  5. Stir in the lime juice and ladle the soup into bowls. Add a spoonful of sour cream to each and serve with toppings, as desired.
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