A steaming bowl of rich, aromatic black bean soup is a comforting sight on any dinner table. Inspired by Brazilian cuisine, this soup is a quick and easy appetizer that’s perfect for any weather.

Why I Love This Recipe

I was introduced to this recipe on a trip to Brazil, and I fell in love with it instantly. Its simplicity belies the depth of flavor, and the pressure cooker makes it a breeze to prepare.

Why You’ll Love It Too

  • Speedy: Ready in less than 30 minutes
  • Simple: Only needs four main ingredients
  • Delicious: Bursting with authentic Brazilian flavors
  • Family-friendly: Loved by kids and adults alike

Ingredient Notes

  1. Garlic: Freshly minced for the best flavor
  2. Onion: White or red, finely chopped
  3. Sausage: Smoked, for an extra depth of flavor

Step-by-Step Instructions

  1. 1.
  2. Sauté the sausage in the pressure cooker until browned
    2.
  3. Add the onion and garlic, cooking until they’re softened
    3.
  4. Add the beans and water, then close the pressure cooker
    4.
  5. Cook on high pressure for 15 minutes, then let it naturally release.

Things I’ve Learned

This soup is easy to store in the fridge for up to a week. For reheating, simply microwave or heat on the stove. It also freezes well for meal prep.

FAQs

Q: 1. Can I substitute the sausage?

A: Yes, any smoked meat works well in this recipe.
2. Can I use dried beans

Q: Yes, but remember to soak them overnight first.
3. How do I store this soup?

A: In an airtight container in the fridge or freezer.

Four-Ingredient Brazilian Black Bean Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 2 cups canned black beans
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 1/2 pound smoked sausage, diced

Instructions

  1. Sauté the diced sausage in the pressure cooker until browned.
  2. Add the chopped onion and minced garlic, cooking until they're softened.
  3. Add the beans and enough water to cover all ingredients, then close the pressure cooker.
  4. Cook on high pressure for 15 minutes, then let it naturally release.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!