COURSE Main dish
SERVES about 4
TIME About 5 minutes prep and 70 minutes cooking
Cooking Tip:
Pre-soaked black beans will take about 30 mins to cook in the Instant Pot. Dry beans will take about 70 mins to cook.
The recipe is forgiving in terms of vegetables. I have tried carrots and daikon radish, both taste good. Given that the two have very different flavor profile, I believe that most root vegetables will work.
Ingredients:
1½ cup of dried black beans, or about 2 cans
1 sweet onion, peeled and halved
6 cloves of garlic, peeled
¼ cup sherry cooking wine
Salt, to taste
2 large carrot, peeled and halved, or 3 medium
½ of heavy cream
4 cups of Chicken or Veggie stock
¼ cup cilantro, chopped, for garnish (optional)
Directions:
Put all ingredients (except for cilantro) into the Instant Pot. Cook for 30 mins if using pre-soaked or canned beans, 70 mins if using dry beans. Use 10-min increments if prefer softer texture.
Blend the cooked bean soup, garnish with cilantro, and serve.
Recipe Inspiration:
This recipe is inspired by the "White Bean Soup" recipe from the cookbook La Boulange Cafe Cooking at Home.
About this recipe:
I used to travel to San Francisco for work very frequently. La Boulange Cafe & Bakery was my favorite place to eat breakfast or lunch. It's a vibrant cafe with delicious food, coffee, and desserts. My trip wouldn't be complete without getting a box of macaroons to bring home to my family. The brand was later acquired by Starbucks, who closed down all the La Boulange locations. While you can find La Boulange brand pastries in Starbucks stores, sitting in the La Boulange Cafe was always one of my favorite memories in the city.
Prior to the store closing, they were giving out cookbooks with the recipes of their menu items to customers purchased over certain dollar amount. With my large box of macaroon purchase, I received my a cookbook. It was bitter sweet. I was excited to be able to make some of my favorite dishes at home, but I know I will miss sitting in the La Boulange Cafe. On the other hand, what a thoughtful way for the owner and chefs and bakers of La Boulange to pass on the legacy!
I have never tried the white bean soup at the Cafe. My decision to use black beans instead of white beans is because I normally have a Costco size supply of black beans in my pantry. Black beans are much lower in calories than white beans. I had to add more cream to get the creamy taste using black beans.
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