Black Bean Soup

A delicious recipe for classic black bean soup topped with plenty of onion and sour cream.

Ingredients

• 1 Can of Black Beans, Drained
• 2 Cloves of Garlic, Minced
• 40 Grams of Chicken Stock
• 170 ml of Water
• 1 Tablespoon of Olive Oil
• 1 Tablespoon of Cumin
• 1 Piece of Bay Leaf
• 1/4 Tablespoon of Paprika Powder
• 1 Cup of Onion, Chopped

Garnish (Optional);

• 1 Tablespoon of Sour Cream
• Hint of Cilantro, Minced

Cuckoo Featured Product

Q10

Steps

1. Open and unlock the multicooker lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
2. Press the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 10 minutes and heating level 3 then press [COOK]
3. Pour olive oil into the pot then add the onion. Stir-fry the onion until its translucent. Add garlic, cumin, paprika powder, beans, chicken stock, water and bay leaf. Stir it well until its fragrant.
4. Close and lock the lid by turning the handle to the lock position. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 5 minutes and temperature 120 degrees then press [COOK]
5. Once the cooking time finished, open and unlock the lid by turning the handle to the unlock position. Remove the bay leaf inside the pot using a tablespoon. Take the Max Blender container, open the blender container lid by turning and take off the lid.
6. Set the triple-blade by placing it onto the blender coupler. Pour the cooked black bean. Close the lid and lock it by turning it to the lock position.
7. Place the container on to the Max Blender and the container to the lock position until it clicks. Turn the [START SWITCH] to level 1 and blende until the mixture is smooth.
8. Take the Max Blender container and pour the blended puree into a separate bowl by opening the blender container lid by turning and take off the lid.
9. Garnish with soy sauce, sour cream and minced cilantro.