Ree Drummond's Multi-Cooker Black Bean Soup | The Pioneer Woman

Ree uses her multi-cooker to make a quick and delicious Black Bean Soup with all the fixings! #ReeDrummond #ThePioneerWoman #FoodNetwork #BlackBeans #Soup Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/4chPDkA Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Black Bean Soup RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr 30 min Active: 20 min Yield: 8 to 10 servings Ingredients 1/4 cup lard or butter 5 cloves garlic, minced 1 yellow onion, diced 1 red bell pepper, diced 1 jalapeno, thinly sliced 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons kosher salt 2 cup dried black beans 5 cups chicken or vegetable broth, plus more to thin as needed 2 limes, juiced, plus lime wedges, for serving 1/2 cup diced red onion, for garnish 1/2 cup fresh cilantro leaves, for garnish 1/2 cup diced tomato, for garnish 1/2 cup sour cream, for garnish 2 avocados, diced, for garnish Directions Special equipment: a multi-cooker; an immersion blender Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth. Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes. Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release. Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it. Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Multi-Cooker Black Bean Soup | The Pioneer Woman | Food Network https://youtu.be/5PnamAATaN4