Red Bean and Andouille Sausage Soup
Quick, simple, and absolutely delicious. What else do you need?
WHAT YOU NEED
Pressure cooker (ideally you have one, but you can totally do this without one)
14 oz Andouille sausage
1 lb light red kidney beans, dry
1/3 cup red onion
3 cloves garlic
7 cups stock (beef, chicken, or vegetable)
2 bay leafs
½ teaspoon fresh thyme
HOW TO DO IT
Cut the sausage and carrots into bite size pieces, dice the onion, and slice the garlic. Watch my video on how to dice an onion here.
If you are using a pressure cooker, set it to Saute mode and let it heat up. Saute the sausage, carrots, and onions until the sausage has some color on it and the carrots and onions have softened. Add sliced garlic and saute for 30 seconds longer. Turn the Saute mode off.
Rinse the beans and add them to the pot along with the stock, bay leafs, and thyme and stir everything together.
Secure the lid and cook on high pressure for 25 minutes. Manually release the steam after 10 minutes, taste, and adjust for seasoning if necessary.
*If you don’t have a pressure cooker, be sure to soak the beans in cold water for at least 5 hours. You can cook everything else the same in a large pot, just check occasionally for the softness of the beans*
I recently purchased a new toy for my kitchen – the much-hyped Instant Pot Pressure Cooker! I cooked a few basics in it like rice and broccoli but never did a full-blown meal. And holy cow was I missing out! I was searching for something that I could eat for the whole week at work and there it was: a hearty soup full of good protein and fiber, vegetables, and great flavor. Even though I cooked mine in the pressure cooker, you can totally do this without one. The only modification to the recipe would be to soak the red beans longer. But that’s it! Pressure cookers are a great tool to have in the kitchen and especially useful for those living in high altitudes. Enjoy!