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Spicy Black Bean Soup
September 1, 2020
Why Black Beans
Black beans are a power duo of fiber and protein making them a great contender for meatless meals. Not only do they offer approximately 15 grams of fiber and protein per cup, they also are a great source of dietary zinc and phytonutrients. Research also suggests that the consumption of black beans and other legumes can improve digestion in both upper and lower intestines, offer potential health benefits for cardiovascular diseases, and blood sugar problems including Type 2 Diabetes. For these reasons, I keep legumes in heavy rotation as a staple in our meatless meals.
Adding Meatless Protein
I like adding collagen hydrolysate to as many dishes as I possibly can because it is an easy, and affordable way to support my body into aging as gracefully as possible. Collagen hydrolysate offer a multitude of benefits to several major systems in our bodies. A regular supply of these nutritional cornerstone ingredients helps the body by supporting joint health, improving digestion, post-workout recovery remedy, healthier hydrated skin, fuller hair, stronger nails, and more restful sleep. Another great benefit of using Great Lakes Collagen is that it absorbs into either hot or cold liquids and has no flavor. I love that I can use this collagen in sweet or savory dishes without having to mask any funky flavor profile. A few recipes I use collagen in are compotes, soups, and even hot teas!
Preparing the Beans
A main reason I wanted an Instant Pot was so I could prepare ingredients that usually require lots of time rather quickly. One of those ingredients is legumes. I no longer buy canned beans because it is so easy to make my own fresh without the use of preservatives. The taste is greatly improved as well since I can control what influences them as they hydrate and soften. Below is the recipe for preparing dry black beans. You can also use two 15 ounce cans of black beans if you are unable to prepare fresh beans for the soup.
Ingredients
Beans
- 16 oz black beans, dry
- water, enough to fill over the beans by 1 inch
- 2 bay leaves
- 1 tsp cumin
- 1 tsp kosher salt
Soup
- 1 onion, chopped
- 1 tbsp red pimentos, diced
- 1 tbsp garlic, chopped
- 2 jalapenos, chopped and remove seeds according to your heat preference.
- 2 springs celery, chopped
- 1 green bell pepper, chopped
- 5 Thai chili peppers, stem removed
- 1 cup Chicken Bone Broth
- ½ cup Great Lakes collagen hydrolysate
- 1 cup pickled jalapeno brine
- 5-6 garlic scapes sliced in 4 inches pieces (optional)
- 1 tbsp avocado oil
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 cup of rice
- 2 cups Chicken Bone Broth to cook rice in.
- ¼ cup cilantro, chopped and used as a garnish.
Instructions
Beans
- Place first 5 ingredients into Instant Pot and close the lid.
- Select “Pressure Cooker” and set it to 35 minutes.
- Allow the Instant pot to naturally release for about 10-15 minutes.
- Remove black beans with liquid and set aside.
Soup
- Press “saute” on the Instant pot and add 1 tbsp of avocado oil
- Place onion, red pimentos, garlic, jalapenos, celery, green bell pepper, Thai chili peppers, garlic scapes, and all spices into the Instant Pot and stir for about 5 minutes or until tender.
- Add jalapeno brine and chicken broth and continue to saute to deepen the flavor. Stir occasionally
- Add cooked black beans and liquid to the Instant Pot.
- Press “cancel” on the Instant Pot and close the lid.
- Select “pressure cook” and “Soup” with a custom time of 20 minutes.
- In a medium saucepan add 1 tbsp avocado oil and turn to medium heat.
- Add 1 cup of rice to the saucepan and stir it often. Once the rice has been slightly toasted add 2 cups of chicken bone broth and bring it to a boil.
- Once the liquid has evaporated use a wooden spoon to fluff the rice and turn off the heat with the lid removed. This allows the rice to dry out a bit.
- Let the Instant Pot naturally decompress for 15 minutes then “quick release”.
- Stir in collagen until well combined.
- With an immersion blender mix until desired consistency. I usually blend for about 20 -30 seconds.
- Taste and adjust salt and pepper to your preference.
- For about 10 minutes stir occasionally while the “keep warm” function is cooking the soup. This allows the soup to reduce and build a thicker texture.
- Serve over rice and garnish with cilantro.
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