Black Bean Soup Recipe

Attached is a pressure cooker recipe for Baby Lima Beans that could be adapted to your Black Bean Soup recipe.

Instant Pot® — Baby Lima Beans
Serve: 8

Ingredients:

• 3 strips thick cut bacon, cut into ½ inch pieces
• 1 pound Andouille Sausage, sliced in 1” pieces
• 2 cups (1 pound) Camellia Brand Baby Lima Beans
• 1 Tablespoon butter
• 2 cups yellow onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 1 cup carrots, chopped
• 2 Tablespoons minced garlic
• 2 large smoked ham hocks
• ~ water ( about 4-5 cups)
• 1 teaspoon dried ground thyme
• ¼ teaspoon ground bay leaves
• 2 teaspoons Frank’s Famous Creole Seasoning* or to taste
• ~ hot boiled rice
• ~ Frank’s Red Hot Pepper sauce
• ~ green onions, chopped (green and white parts)
• ~ French bread

Method:

1. Rinse and remove any bruised, spotted or broken beans.
2. Cover and soak beans in water for at least 4 hours or overnight.

Note: No soaking is needed if you cook the beans for 40 minutes at high. If you do soak your beans, cut the cook time in half (20 minutes at high pressure).

3. Press the Sauté button on the Instant Pot,
4. Add the bacon and sauté, stirring to render as much fat as possible, about 5 minutes.
5. Add 1 Tablespoon butter to Instant Pot.
6. Add the onions and celery to the pot, stir and cook until translucent, about 5 minutes.
7. Add the chopped bell pepper, carrots and garlic and cook about 5 minutes.
8. Turn Sauté mode off.
9. If the beans were soaked drain the water off and add the beans to the Instant Pot.
10. Add smoked ham hock.
11. Add just enough fresh water to cover the beans and ham hock.
12. Season with Frank’s Famous Creole Seasoning.
13. Add the bay leaves and the thyme to the pressure cooker.
14. Cover, twist to lock the lid, and turn the valve to sealing.
15. Press the Manual button and set to 40 minutes at high pressure.
16. When the timer beeps, allow the cooker to stand off of the heat for 20 minutes.

Note: Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans.

17. After 20 minutes carefully dissipate the steam manually using long tongs to gently release the pressure away from you.
18. Then, turn the valve to venting.
19. Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. (optional)
20. Add additional seasonings to taste.
21. Serve the beans over boiled rice and garnish with green onions.
22. Pass the French bread and the hot sauce at the table.

 Note: If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

Cook’s Notes:
— Lima Beans with the “Trinity” and Frank’s Famous Creole Seasoning —
_______________________________________________________________
*Frank’s Famous Creole Seasoning —

Ingredients:

• 2 parts dried rosemary, crushed
• 1 part crushed dried basil leaves
• ½ part crushed dried oregano leaves
• ½ part crushed dried thyme leaves
• ½ part crushed dried parsley leaves
• ¼ part ground bay leaves
• ¼ part paprika
• ⅛ part cayenne pepper
• ⅛ part white pepper
• ⅛ part black pepper

Method:

1. In a medium bowl or food processor combine rosemary, basil, oregano, thyme, parsley, bay leaves, paprika, cayenne pepper, white pepper and black pepper.
2. Mix thoroughly.
3. Store in an airtight container for up to three months.
________________________________________________________________________________________________________________________________________________________________________________________________