Black Bean Soup with Pork Ribs
Black bean soup with melt-in-your-mouth pork ribs delivers rich flavor, hearty texture, and soulful comfort in every spoonful.
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
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.
- Reduce broth if you prefer a thicker consistency.
Nutrition
Serving: 1SERVINGCalories: 546kcalCarbohydrates: 47gProtein: 44gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 114mgSodium: 3075mgPotassium: 1474mgFiber: 17gSugar: 6gVitamin A: 4702IUVitamin C: 35mgCalcium: 172mgIron: 7mg
Nutrition information is automatically calculated and intended as an approximation only.