Navy Bean and Smoked Sausage Soup

After seven days of snow storms and between power outages, I found the time to cook up a batch of hearty bean soup in the Instant Pot. Instant Pot instructions for dried beans state; "Dried beans double in volume and weight after soaking or cooking. To avoid overflow, please do not fill the inner pot more than half  capacity to allow for expansion." This recipe filled the inner pot to above the half mark but the beans had been soaked overnight and had already doubled in volume... everything went fine. There is another advantage to soaking the beans for at least eight hours; it speeds up the cooking process... and oh yes, it also reduces their gassy, 'tooting' effect! If you don't have a pressure cooker or Instant Pot, not to worry, this recipe can also be made on the stove top but the beans will take a bit longer to cook.

NAVY BEAN SOUP WITH SMOKED FARMER'S SAUSAGE           Yield: 8-10 servings
A hearty soup with added smoke flavor from the sausage and smoked paprika.
 
1-1/2 cups dry navy beans, soak over night

Fast, filling, bean soup in the Instant Pot

1 Tbsp. bacon fat or oil 
1 cup diced onion
1 cup diced carrot
1 cup diced celery 
3 cloves garlic, minced
1 lb. smoked Farmer's Sausage, sliced
1/2 tsp. Pimentón, smoked paprika
2 tsp. Worcestershire sauce 
2 large bay leaves, each broken into 3-4 pieces
2 tsp. dried oregano leaves
2 tsp. dried thyme leaves
1 tsp. dried sweet marjoram leaves
1-2 tsp. sea salt 
     OR 2 Tbsp. chicken soup base powder 
1/2 tsp. freshly ground black pepper
7-8 cups flavorful chicken stock
2 Tbsp. roughly minced parsley, for garnish

Drain the soaking liquid from the beans, pick through and remove any stones or foreign matter. Rinse beans and set aside. Heat bacon fat in the inner stainless steel pot with Instant Pot 'Saute' function. Add onions, carrot and celery; saute until the onions start to brown. Add the garlic, sausage, Pimentón, Worcestershire, bay leaves, oregano, thyme, marjoram, salt and pepper; stir and saute for a few minutes. Add the stock and beans, stir well.
Lock the lid in place, position the steam release to 'Sealing' and set the Instant Pot on high for 20-30 minutes. When the time is up, allow the pressure to come down naturally, about another 30 minutes.
When the steam pin drops, carefully remove the lid, tilting away from you. Remove the bay leaf and skim off any excess fat. You can mash some of the beans with a potato masher or just keep the soup as is. Taste and adjust seasoning. Serve hot with a sprinkle of minced parsley. 

Beat the winter blues with a steaming bowl of soup!

A fast, Instant Pot recipe for the family or freezer... great to take the chill off our unusual winter weather!

Till next time, stay warm and dry... Bon Appétit!

Recipe and photos by Sally Rae