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Cuban Black Bean Soup, Pressure Cooker

Cuban Black Bean Soup, Pressure Cooker


1 tablespoon extra virgin olive oil
12 ounces smoked spicy chicken, turkey, or pork sausage
1-1/2 cups chopped onion
1-1/4 cups chopped red bell pepper, divided
3 cloves garlic, peeled and chopped
1 tablespoon oregano
1 teaspoon cumin
1/2 teaspoon coriander
6 cups water
1 pound dry black beans, picked over, rinsed and drained
1 ham hock (about 1 pound) or smoked turkey wing
1 bay leaf
1/4 teaspoon cayenne
1/3 cup dry sherry
1 tablespoon red wine vinegar
1 teaspoon kosher salt

Cooking Instructions

Add oil to the cooking pot of the Cuisinart Electric Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the sausages until browned, about 4 to 5 minutes on each side. Turn off. Remove, slice into 1/2-inch pieces and set aside until ready to use.

Select Sauté, add chopped onions, 3/4 cup of the chopped red bell pepper, garlic, oregano, cumin, and coriander. Sauté, stirring until onions are translucent and tender, about 3 to 4 minutes. Add the water, black beans, ham hock, and bay leaf. Cover and lock lid in place. Select High Pressure, and set timer for 30 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse.

Select Simmer. Remove ham hock and bay leaf; discard bay leaf. Use a Cuisinart hand blender (unplug pressure cooker first and use blender carefully to avoid scratching nonstick cooking pot) or potato masher to smash beans to desired texture. Slice reserved sausage and add to soup. When hock is cool enough to handle, remove meat from ham hock and shred, adding shredded meat to soup; discard bone and fat. Add cayenne, sherry, vinegar, and salt, simmer for 15 to 20 minutes to allow flavors to blend. Turn to Keep Warm to hold soup until ready to serve.

Serve in warmed bowls as desired with freshly chopped parsley, sour cream and diced avocado. Soup may also be served with a scoop of cooked rice.

Recipe courtesy of Cuisinart, Reprinted with permission.

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