We tried a number of recipes, most of which called for more seasonings and chicken stock. This is the best so far and uses the cooking liquid from the beans. The Instant Pot cuts out so much time. We pureed the soup with an immersion blender, but that is optional.
I omitted the orange peel and didn't find a problem.
To cook the black beans using an Instant Pot: Place 2.5 cups dried beans, 2 teaspoons kosher salt, and 8 cups water in the inner pot of your Instant Pot. Secure lid in place. Select manual, high pressure, and adjust the time to 25 minutes. When the time has elapsed, allow the pressure to release naturally, which is when the silver button on the lid drops.
2.5 cups (about a pound) of dried beans will yield 6 cups of cooked beans.
If using canned beans, drain and rinse them. You might, then need to use chicken stock vs. cooking liquid.
Ingredients
3 tablespoons olive oil
1 large red onion diced
1/2 teaspoon kosher salt, plus more to taste
1 tablespoon toasted cumin seeds
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, sliced or minced
1 strip orange peel (removed with a peeler) or the zest of an orange (grated with a microplane)
6 cups cooked black beans (2.5 cups dried), see notes above, liquid reserved
1 quart water, vegetable stock, or chicken stock or, if you cooked your beans from scratch, the bean cooking liquid
1/4 teaspoon dried oregano
for serving:
sour cream (we used our fake crema)
chopped cilantro
thinly sliced scallions
lime wedges
Instructions
Heat a large pot over high heat. Add the oil and all but a couple of tablespoons of the diced red onion (for garnish). Add the salt, cumin seed, red pepper flakes, and immediately turn the heat to low. Cover, and cook for 15 minutes, checking and stirring periodically to ensure the onion isn’t browning.
Add the garlic and orange peel or zest. Raise the heat to high and stir for half a minute more. Add the beans, the water, and enough reserved been cooking liquid to ensure the beans are submerged. Crumble in the oregano. Bring to a simmer. Adjust the heat to allow the soup to simmer gently for 30 minutes.
Taste. Add more salt, cumin, garlic, red pepper flakes, and/or oregano to taste. If you prefer a thicker texture, purée some of the soup in a blender or food processor. Personally, I love the texture of the soup as it is.
Serve with: scallions, reserved onions, cilantro, sour cream or crema, and fresh lime to taste.
Find it online: https://alexandracooks.com/2018/11/03/cal-peternells-black-bean-soup/