Black Bean Soup. It’s not pretty, but it’s delicious and filling. This tasted better the next day. I stumbled upon this looking for healthier eats. I managed to make it a little less healthy. It’s a gift. I doubled the sausage and served it with rice. You’re welcome. I plead the Czech Republic. I don’t know if this belongs to any nationality, or if there’s a great story behind it. I’d figure it out and share, but apparently, people don’t want food bloggers to tell stories or have a voice. Meh to you all. Then don’t talk about food or included recipes in your books. Enough said.
1 tbsp olive oil
1 cup coarsely chopped onion
1 tbsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
2 cups water
2 tbsp. tomato paste
4 cups vegetable or any stock
1 (14.5 ounce) can diced tomatoes
2 carrots peeled and diced
1 lb. (2 1/2 cups) dried black beans, picked over and rinsed
12 ounces andouille sausage, diced
4 to 6 garlic cloves, minced
2 bay leaves
salt to taste
In a 6 quart InstantPot, heat oil on sauté. Stir in the onions, carrots, tomato paste, chili powder, cumin and oregano. Cook until the onions are soft, stirring frequently. Your kitchen should smell heavenly. Add the diced sausage. Stir to brown for about a minute. The sausage is already fully cooked. I like to add it now for a little color.
Add the water, stock, tomatoes, garlic and bay leaves. I swirl a little water in the tomato can to get all the tomato goodness. That’s what grandma would do! I wait before I add salt. The sausage is salty. I only add a little salt to the onions when they are softening.
Lock the lid in place. I use the manual setting for 40 minutes. Go have a snack or a cup of coffee. You’ve got 40 minutes to yourself. At the 40 minute mark, allow the pressure to release naturally for 15 minutes. The thing-a-ma-jig should drop and then you can open the lid. Don’t forget to shut off and unplug the InstantPot.
Give this ugly beauty a stir. I like to use my immersion blender and give it a quick whirl. You don’t have to. I like the blended look. First, take out the bay leaves. You don’t want to whirl those into your soup. This soup thickens as it cools. You can serve it with guacamole, sour cream, salsa, a little cheese…..dress it up if you’d like. I tend to only put a dollop of sour cream on it. I serve it over some rice. Yep. Dinner in a bowl. I find making it the day before allows all the flavors to become friends. Most soups taste better the next day.
After it cools, I freeze lunch size portions. I also freeze some rice. YES! You can freeze rice. Together, this makes a great lunch. It’s filling and won’t slop around your lunch box. I brought it to work, and people came to see what was smelling so good in the microwave!
Here is the original recipe! Enjoy!