Soupy Beans
This week I read an article about redbeans and rice which looked delicious. I didn’t have any of the ingrediants, but the idea of soupy beans cooked with strong flavours and pork sounded great so I improvised.
You will need
- 250g of strong flavored sausages (I used Italian hot from Block’n’Bottle ). Sliced into fat rounds (mine were frozen solid so went in whole)
- 1 cup of dried blackbeans (aka. turtle beans)
- 1 cup of stock (I used some ham stock from the freezer)
- 1 cup of some form of tomato sauce (in this case, left over salsa)
- 1 cup of water
- A tablespoon of garlic cloves in butter
- A big handful of thyme (left on the stem)
- A red onion (finely diced)
- A heaped teaspoon of smoked paprika
- A heaped teaspoon of hot chilli
- A teaspoon of black pepper (ground)
- 2 bay leaves
Do
- Put it all in the InstantPot for 30 minutes high pressure cooking
- Let it vent on it’s own
- Slice up the sausages if you didn’t already
- Give it a good stir and use saute mode to drive off liquid if needed
- Fish out the thyme stems and bay leaves
Result
Rich, spiced, smokey, smooth creamy beans. I’d bet it was better the next day but… I ate it all.
