Black Bean Soup | Instant Pot Recipe (2024)

FAQs

Do you need to soak black beans before making soup? ›

"Black beans cook so quickly soaking only saves 30 minutes or so. It also marginally helps keep them whole, but you're going to be pureeing some anyway. and the flavor is so much better.

In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.

Sometimes black beans can come out tasting bitter. To prevent this, be sure to use an appropriate amount of salt. This recipe calls for a tablespoon, but don't forget to taste for salt when your soup is finished and add more if desired; it will depend on how salty your bacon is, too.

Black beans are naturally low in sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally. Be sure to purchase low sodium canned options and still drain and rinse to further reduce sodium content.

Short answer: They take longer to cook. Long answer: Many people claim that soaking beans is not necessary. The argument for this method is while it does take longer to cook, unsoaked beans end up having better flavor.

Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.

Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Sometimes, the beans cook unevenly because they run out of water along the way. Or, if you accidentally cook them a few minutes too long, the beans become mushy and bland. You'll also love stovetop black beans for their condensed, stewy cooking liquid.

Why is my bean soup bland? ›

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

But most people can enjoy more beans with less gas with the help of these tips: Soak beans overnight in water, then drain, rinse and cook in fresh water. This decreases the oligosaccharide content. Cooking the beans in a pressure cooker may reduce the oligosaccharides even further.

Panera recently removed Black Bean Soup from their menu, saying it was a seasonal item. I think everyone can agree that Black Bean Soup is an Autumn Soup if anything, and its departure from the chain has impacted many.

The fiber in black beans not only helps to lower the total amount of cholesterol in the blood and decrease the risk of heart disease, but it keeps you feeling full and that helps you lose weight.

Overview. Black beans are a low-calorie, nutrient-dense food that are an essential addition to any arthritis diet. Packed with disease-fighting antioxidants, they have anti-inflammatory properties, and are also a great source of fiber, iron and protein.

Soaking helps reduce the cooking time, but only by about twenty minutes, so it's not necessary. Some people pour off the water that they soaked the beans in. They say that it helps reduce gas. It really doesn't and it's a way to throw out a lot of the nutrients.

Step 1Rinse beans and check for stones and debris. Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight. Step 2Drain beans and return to pot.

Let's get this straight: You do not have to soak dry beans for soups and stews. Dried beans are just as easy to cook as canned; they just take more time. Simply toss them into the pot with lots of vegetables and seasonings, cover with water or stock, and let them simmer away on their own while you go about your day.

Nutrition aside, the other main consideration is texture. For soups, stews and anything else liquidy, feel free to use the whole can — just keep in mind that you'll be adding more liquid than if the recipe calls for drained and rinsed beans.