Name: Black Bean Soup with Cotija Cheese
Yield: 6
Ingredients: 1lb dried black beans, rinsed thoroughly, soaked overnight; 2T extra-virgin olive oil; 1 large white onion, diced fine; 1 bell pepper, diced fine; 5 cloves garlic, minced; 1 bay leaf; ½t cumin; ½t oregano; 1t freshly ground black pepper; 8c water; 2T sherry vinegar; ½c dry white wine; 1½t salt; 1 red bell pepper, diced; 1 onion, diced; 2 scallions, sliced; 5oz (half wheel) Cotija cheese, crumbled

Black Bean Soup with Cotija Cheese

Rated 5.0 stars by 1 users

Nutri-Pot Pressure Cooker

Servings

6 servings

Author

NuWave

Image of Black Bean Soup with Cotija Cheese

Ingredients

1lb dried black beans, rinsed thoroughly, soaked overnight
2T extra-virgin olive oil
1 large white onion, diced fine
1 bell pepper, diced fine
5 cloves garlic, minced
1 bay leaf
½t cumin
½t oregano
1t freshly ground black pepper
8c water
2T sherry vinegar
½c dry white wine
1½t salt

Garnish

1 red bell pepper, diced
1 onion, diced
2 scallions, sliced
5oz (half wheel) Cotija cheese, crumbled

Directions

In a large pan, heat oil and add onions, bell pepper, and garlic. Sauté until onions are soft, about 4-5 minutes.
Add bay leaf, cumin, oregano, and fresh ground black pepper and sauté for an additional 2 minutes.
In the pressure cooker, add ingredients from the pan. Add black beans and 8c water, sherry vinegar, wine, and salt.
Set to "soup" for 20 minutes.
When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
Open. Remove bay leaf and garnish with bell peppers, onions, and crumbled Cotija cheese.

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