Black Bean Soup with Pork Ribs
Black bean soup proves how simple, humble ingredients can become a rich, hearty bowl of comfort. And with melt-in-your-mouth pork ribs, it warms you from the inside out.
How This Soup Builds Flavor
It starts with browning bone-in pork ribs, then pressure-cooking them until they’re tender and packed with rich, meaty flavor. As they simmer with aromatics and warm spices, the broth turns deeper, darker, and so fragrant it instantly feels like comfort.
Then we build a flavorful base by sautéing onion, jalapeño, garlic, tomatoes, and spices until they bloom and smell amazing. Once the broth, beans, and silky bean purée go in, everything thickens, warms up, and becomes the perfect canvas for all your favorite toppings.
Why You’ll Love This Soup
- Made with fresh, real ingredients
- Naturally packed with protein, fiber, and flavor
- Deep, smoky, and comforting
- Zero canned broth required — every ingredient is used with purpose
- Cozy, satisfying, and undeniably delicious
Ingredients & What They Bring to the Soup
- Country-style pork ribs (bone-in): Add richness, body, and a tender, meaty bite.
- Salt & pepper: Essential for building flavor.
- Allspice & bay leaf: Add warmth and subtle aromatic complexity.
- White onion, garlic, carrot & celery: Create the classic flavor base and naturally sweet, savory broth.
- Jalapeño: Offers gentle spice and grassy flavor.
- Mexican oregano, cumin & ground ancho chile: Bring earthy, slightly smoky, traditional Mexican flavor.
- Tomato paste & tomatoes: Add a touch of acidity, gentle sweetness, and savory umami that really elevates the flavor.
- Chipotles & adobo sauce: Bring smoky heat, and subtle sweetness.
- Black beans: Provide protein, fiber, creaminess, and hearty texture.
- Cilantro: Adds herbal brightness and freshness.
How to Make Black Bean Soup with Ribs
Meat and Broth
Pat the ribs dry with paper towels, then season both sides generously with salt and pepper.
Set the Instant Pot to Sauté – High. Heat 2 tablespoons of oil, and brown the ribs on both sides, working in batches if needed to avoid overcrowding.
Once all the meat is browned and back in the pot, pour in the water and add the onion, garlic, carrots, celery, bay leaf, and allspice.
Secure the lid and cook on High Pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure according to your manual’s instructions.
Transfer the meat to a cutting board, cut it into medium pieces, and discard the bones. Strain the broth and set it aside.
Bean Soup
Blend 1 can of rinsed and drained black beans with 1 cup of the reserved broth until completely smooth. Set aside.
In a large pot over medium heat, heat 2 tablespoons of oil. Sauté the onion and jalapeño until slightly softened. Add the garlic and cook for 1 minute. Stir in the oregano, cumin, ground ancho chile, and tomato paste, lightly toasting them for 30 seconds to 1 minute or until fragrant.
Add the tomatoes and cook until they soften and release their juices. Stir in the chipotles and adobo sauce. Pour in 4 cups of the reserved broth, the remaining 3 cans of rinsed beans, the bean purée, the cooked meat, and the cilantro. Mix and bring to a gentle simmer over medium-high heat.
Reduce the heat to medium-low and gently simmer for 10 minutes. Taste and adjust the salt as needed. Turn off the heat.
Serve and top with pickled red onions, cilantro, lime juice, crema Mexicana, queso fresco, and avocado. Enjoy with corn tortillas or tortilla chips on the side.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Black Bean Soup with Pork Ribs.
Enjoyed the video? Subscribe and tap the bell for updates on new recipes. Thank you for your support!
Stovetop Method for Cooking the Pork Ribs
- Season & Brown the Ribs
Pat the ribs dry with paper towels, then season generously with salt and pepper. Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat. Sear the ribs in batches until browned on both sides — avoid overcrowding so they sear instead of steam.
- Add Aromatics & Liquid
Return all the ribs to the pot. Pour in the water, then add the onion, whole head of garlic, carrot, celery, bay leaf, and allspice.
- Simmer Low & Slow
Bring the pot to a boil, then immediately reduce to medium-low heat. Cover and cook on a gentle simmer for 1 to 2 hours or until super tender, skimming any foam as needed.
- Check for Tenderness
The ribs are ready when they are very tender and easily pull apart with little resistance. If needed, continue simmering in 15-minute increments.
- Remove, Shred & Strain
Transfer the ribs to a cutting board, remove the bones, and cut into medium size pieces. Strain the broth and set it aside to build the soup.
Why I Love Cooking With Black Beans
I’ve recently discovered just how nutritious and versatile black beans can be. They’re packed with protein, fiber, and iron, yet still affordable and easy to find.
My black bean journey actually began when I stumbled upon a bulk deal at Costco — definitely not an ad, just real life. Since then, I’ve used them for refried beans, burritos, or cooked from scratch as frijoles de la olla, the perfect side dish for meals like chicken fajitas or chiles rellenos.
If you love cooking beans from scratch, Masienda’s Oaxacan black beans are absolutely worth trying.
Favorite Toppings
Some of my all-time favorite toppings include pickled red onions, cilantro, crema Mexicana or sour cream, and a squeeze of lime. Here are additional tasty ideas:
- Avocado slices
- Queso fresco
- Cotija cheese
- Toasted pepitas
- Radishes
- Crushed chicharrón
- Charred corn kernels
Perfect Sides
- Warm corn tortillas
- Corn tortilla chips
- White rice or cilantro-lime rice
- Green Salad
Helpful Tips
- Brown the meat in batches to avoid steaming.
- Choose bone-in ribs for maximum flavor.
- Rinse and drain the canned beans before using.
- For a thicker consistency, simply use less broth.
Storage & Freezing
Refrigerator: Store in an airtight container and refrigerate for 3-4 days.
Freezer: Let the soup cool completely, then transfer it to airtight, freezer-safe containers, leaving a little headspace for expansion. Freeze for up to 2-3 months.
More Easy Soup Recipes
FAQs- Answered
Can this recipe be made without an Instant Pot?
Yes! You can prepare the ribs on the stovetop. See the stovetop instructions above, and for quick reference, you can also locate them through the table of contents.
Are dry beans okay instead of canned beans?
Absolutely. You can use dry beans, just cook them separately until tender, then use only the beans in the soup.
For reference, each 15-oz can of beans yields about 9–10 oz of drained beans, so multiply that amount by four to match the recipe.
How spicy does it turn out?
It’s mild, with gentle kick from the chipotles. Heat levels can vary depending on the peppers, the brand, and personal taste, so feel free to adjust as needed.
Black Bean Soup with Pork Ribs
Ingredients
Cook the Meat
- 2.5 lbs country-style pork ribs, bone-in
- Liberally kosher salt
- Liberally black pepper, ground
- 1/2 white onion
- 1 head garlic, slice end off
- 2 medium carrot, medium pieces
- 1 large celery stalk, medium pieces
- 1 bay leaf
- 1 tsp whole allspice
- 5 cups water
Black Bean Soup
- 1/2 white onion, diced
- 1 jalapeño, seeded, diced
- 4 garlic cloves, minced
- 1 tsp Mexican oregano, dried
- 1/2 tsp ground cumin
- 1 tsp ground ancho chile
- 2 tbsp tomato paste
- 2 roma tomatoes, diced
- 2 chipotles in adobo
- 2 tbsp adobo sauce
- 5 cups pork broth, divided
- 4 cans low-sodium black beans, rinsed, drained, divided
- 1/2 bunch cilantro, chopped
Additional
- Cooking oil, (olive or avocado), as needed
- Kosher salt, as needed
Pairings and Toppings
- Corn Tortillas, or Corn Tortilla Chips
- Pickled red onions
- Cilantro leaves
- Crema Mexicana, or Sour Cream
- Lime Juice
- Queso Fresco
- Avocado, sliced
Instructions
Meat and Broth
- Pat the ribs dry with paper towels, then season both sides generously with salt and pepper.
- Set the Instant Pot to Sauté – High. Heat 2 tablespoons of oil, and brown the ribs on both sides, working in batches if needed to avoid overcrowding.
- Once all the meat is browned and back in the pot, pour in the water and add the onion, garlic, carrots, celery, bay leaf, and allspice.
- Secure the lid and cook on High Pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure according to your manual’s instructions.
Bean Soup
- Blend 1 can of rinsed and drained black beans with 1 cup of the reserved broth until completely smooth. Set aside.
- In a large pot over medium heat, heat 2 tablespoons of oil. Sauté the onion and jalapeño until slightly softened. Add the garlic and cook for 1 minute. Stir in the oregano, cumin, ground ancho chile, and tomato paste, lightly toasting them for 30 seconds to 1 minute or until fragrant.
- Add the tomatoes and cook until they soften and release their juices. Stir in the chipotles and adobo sauce. Pour in 4 cups of the reserved broth, the remaining 3 cans of rinsed beans, the bean purée, the cooked meat, and the cilantro. Mix and bring to a gentle simmer over medium-high heat.
- Reduce the heat to medium-low and gently simmer for 10 minutes. Taste and adjust the salt as needed. Turn off the heat.
- Serve and top with pickled red onions, cilantro, lime juice, crema Mexicana, queso fresco and avocado. Enjoy with corn tortillas or tortilla chips on the side.
Equipment
- Pressure Cooker
Notes
- Brown the meat in batches to avoid steaming.
- Choose bone-in ribs for maximum flavor.
- Rinse and drain the canned beans before using.
- Reduce broth if you prefer a thicker consistency.
Nutrition
Did you make this recipe?
Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!
