- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 180 kcal
Quick summary
“The traditional black bean broth is a classic preparation blended until it reaches a velvety consistency, seasoned with an aromatic sauté of garlic, onion, and bay leaf. It is worth making to warm up cold days or serve as a comforting and nutrient-rich appetizer.”
What you need to know
- Soak the beans in water for 8 hours to reduce antinutrients and speed up pressure cooking.
- Cook for 30 minutes under pressure and wait for the steam to release naturally before opening the pot safely.
- Remove the bay leaf before blending the broth with the immersion blender so as not to make it bitter or alter the texture.
Ingredients
Main
- 1 cup of black beans
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- 1 liter of water
- Salt and pepper to taste
- Green onions for garnish
- Use already cooked beans to reduce preparation time.
- Add a smoky touch using bacon or calabresa sausage.
- Try substituting black beans with pinto beans for a different version.
- The broth can be stored in the refrigerator for up to 3 days.
- For a thicker broth, leave less water during cooking.
Instructions
Principal
- Start by letting the beans soak in water for about 8 hours to soften.
- Drain the beans and set aside.
- In the pressure cooker, heat the olive oil and add the onion, sautéing until golden.
- Add the minced garlic and sauté for 1 more minute.
- Add the beans, the bay leaf, and mix all the ingredients well.
- Add the water (1 liter) and season with salt and pepper to taste.
- Cover the pan and cook for 30 minutes after pressure starts.
- Turn off the heat and let the pressure release naturally.
- Open the pot, remove the bay leaf, and blend the broth with an immersion blender until you get a creamy texture.
- Serve hot, decorating with chopped green onions.
Chef's tips
- Blend the broth directly in the pot with an immersion blender or use a blender with the lid semi-open to release the steam.
- If the broth becomes too thick after blending, add half a cup of boiling water and cook for another 3 minutes.
- Finish with freshly chopped parsley when serving to add freshness and color contrast.
Variations
- Broth with smoked meats: brown small cubes of bacon and thin slices of calabresa sausage before sautéing.
- Toque picante: add half a chopped chili pepper without seeds along with the garlic in the sauté.
- Broth with vegetables: cook cubes of kabocha squash or carrots along with the beans to thicken the broth.
Substitutions
- Black beans: can be replaced by pinto beans, black-eyed peas, or red beans in the same measure.
- Olive oil: use vegetable oil, lard, or butter to sauté the garlic and onion.
- Green seasoning (parsley and scallions): substitute with chopped fresh cilantro or flat-leaf parsley according to regional preference.
How to store
Store the broth in a glass container with an airtight lid in the refrigerator for up to 3 days. When reheating, add a little water, as beans tend to thicken naturally under refrigeration.
Can it be frozen?
It can be frozen in individual portions in suitable plastic containers for up to 90 days. Thaw in the refrigerator overnight or directly in the pan over low heat with a spoonful of water.
What to serve with
Serve with crispy French bread toasts, seasoned croutons, dry fried pork rinds, or lemon wedges. Pairs very well with a shot of artisanal cachaça or natural orange juice.
Frequently asked questions
The broth was thin, how do I thicken it?
Let it boil over medium heat with the pan uncovered for about 8 minutes to naturally reduce the excess liquid.
How to prevent the blender from splashing hot broth?
Remove the central cap of the blender and cover the hole with a clean kitchen towel while blending to let the steam escape.
Why is it important to soak the beans?
Soaking eliminates phytates that cause intestinal gas and reduces the cooking time of the grain in the pressure cooker.
Can I use beans that are already cooked in the refrigerator?
Yes, just sauté the onion and garlic, add the cooked beans with the broth, boil for 5 minutes, and blend with an immersion blender.
