Well this looks easy enough! And the tip to tenderize the meat is interesting too...
Who needs take-out when you can make this at home! 🙌
Cooking with Passion
It is so cold in Ontario and all I wanted was soup! I like hearty soups with tons of flavor. Also, I promised that I would do more Instant Pot recipes, so here is another recipe. I made this recipe up, so it is not authentic to any particular cuisine. I used hot italian sausages (Costco) and my own cajun spice mix versus store bought. The kidney beans are dried and I soaked them overnight.
Preparation Time – 20 Minutes
Cook Time – 45 Minutes
Serves – 6
Hot Italian Sausages – 5, taken out of the casing
Red Kidney beans – 1 cup dried, washed and soaked overnight
Onions – 3, diced
Garlic – 6 cloves, minced
Beef Broth – 900 ml
Water – 1/2 cup
Garlic powder – 2 Teaspoons
Paprika – 2 Teaspoons
Oregano – 1 Teaspoon
Onion powder – 1 Teaspoon
Thyme – 1 Teaspoon
Pepper – 1/2 Teaspoon
Cayenne – 1/2 Teaspoon
Tomato Paste – 1/4 cup
Cream cheese – 1 block, cut into cubes
Cilantro – 1/4 cup, chopped
Rinse and soak your dry kidney beans overnight. Cut the casing of your sausage and keep the meat ready to saute. Put your Instant Pot on the saute option and heat up about two tablespoons of oil. Add your onions and garlic, saute for a few minutes and then add your sausage meat and saute for five minutes.
Add your seasonings now and stir.
Add your kidney beans, broth, water and tomato paste. Mix well and cancel the saute option. Put the lid on your pot and choose the pressure option, set it for 25 minutes. When it is done, go ahead and quick release the pressure by slowly turning the valve from sealing to venting. Always keep your hands and face away from the steam and make sure the pot isn’t under any cabinets. Once the pin has fallen down you can open the pot.
Now add your cream cheese and cilantro. Mix well to incorporate. The cream cheese will take a while to blend in.
For those of you who don’t have an instant pot, that’s ok! Here is how you would do this on the stove top with canned kidney beans. You will follow all the steps except leave out the water and cook for 20 minutes.
After you add the cheese, taste for salt. I am confident the salt will be enough as we have sodium from the sausages, broth and cream cheese. If you don’t like the heat you can use mild italian sausages. It was so easy to make and while it cooked I did the dishes and had my rice cooked. You do not need to serve this with rice but I wanted this to go a bit further. I hope you try this out and enjoy it!