Spare Spoons Kitchen
Weeknight · Instant Pot · about 1 hour (mostly hands-off)

“Blackest of the Black” Black Bean Soup

Dry black beans straight to soup — no soaking — pressure-cooked with cumin, oregano, and ancho chili, then blended smooth. Pile on the toppings and make it yours.

~1 hr total 30 min pressure Instant Pot method
Effort ●○○○ Time ●●○○ Anytime
Instant PotVeganGluten-Free
Servingsamounts scale to match
8
Units

Ingredients

No soaking — dry beans go straight in, then blend at the end. A 30-minute cook plus a natural release softens the beans completely from dry. Blend some or all of the soup for body — leave it chunky or take it totally smooth, however you like it.

Easier, if you like

  • Canned beans: use 3 cans (drained and rinsed) and cut the pressure cook to 5 minutes — just enough to meld the flavors, since they're already cooked.
  • Smoky-spicy: blend in a chipotle in adobo, or stir in a pinch of smoked paprika.

Method

    Cook's notes

    No soak needed — 30 minutes plus a full natural release softens dry beans completely.

    Naturally vegan and gluten-free.

    Blend to taste: fully smooth for a velvety soup, or leave half the beans whole for texture.

    Freezes beautifully — it's worth making the full batch and stashing some.

    Vegan and gluten-free as written

    Vegan / gluten-free: it already is — just use a gluten-free bouillon and check the chili powder.

    Lighter or richer: thin with extra broth, or stir in a splash of coconut milk for a creamier bowl.