Black Bean Soup

A Cuban-inspired black bean soup, perfect in any season, is developed to perfection with a browning and cook feature.


  • 1½ cups black beans, soaked overnight
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • 1/4 tablespoon paprika powder
  • 6 cups vegetable stock
  • 1 bay leaf


  • Sour cream
  • Hint of cilantro, minced


  1. Drain black beans.
  2. Select [Browning Fry] using [MENU] button, and press [COOK] button to preheat.
  3. Heat olive oil in a preheated inner pot. Cook onion for 2 minutes.
  4. Add garlic, cumin, and paprika powder.
  5. Add beans, vegetable stock, and bay leaf. Stir well. Press [CANCEL] button.
  6. Close the lid. Select [Soup] using [MENU] button, and press [COOK] button.
  7. Once the cooker has finished cooking, open the lid and remove bay leaf.
  8. Mash beans using potato masher, or use blender to puree.
  9. Season with salt. Garnish with soy sauce, sour cream, and minced cilantro.


We recommend a multi-pressure cooker with a browning fry mode like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) to develop deep caramelization with the onions and spices.

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