This lightly spicy and smokey black bean soup packs a punch of flavor thanks to chipotle peppers. It can be made in your pressure cooker or slow cooker.
Cover the black beans in one inch of water and soak for at least 6 hours. After soaking, drain and rinse black beans, making sure to remove any stones or debris.
Add all ingredients to a large slow cooker. Cook on high for 7-8 hours, or until black beans are softened.
Once the beans are very soft, use an immersion blender to puree about one third of the soup, or transfer one third of the soup to a blender. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time., as the beans will release a lot of heat and steam. Return the pureed soup to the crock pot.
Season with additional lime juice, hot sauce, and salt as needed.
Electric Pressure Cooker Instructions
Place all ingredients in the Instant Pot. Close the lid and place the vent to "sealing".
Cook the soup on manual high pressure for 45 minutes. Allow pressure to release naturally for 10 minutes, then release manually.
Remove the lid, careful to avoid any steam. Use an immersion blender to puree about one third of the soup, or transfer one third of the soup to a blender and puree. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time, as the beans will release a lot of heat and steam. Return the pureed soup to the pressure cooker pot.
Serve with additional fresh peppers, corn, and tortilla chips. Store refrigerated in an airtight container for 5-7 days, or freeze in individual containers for easy access.
Notes
This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.