Black Bean Soup

My husband spent two years in Brazil and ate black beans pretty much everyday...sometimes twice. One would think that after so many beans, one would be tired of them. Nope, not my hubby. He still requests them often! This is a simple soup that is awesome with rice and wilted spinach, and if you want to add a little Brazilian touch, top with thinly sliced banana. Weird, I know, but it totally works! The sweet and salty compliment each other perfectly.

I make this dish in the pressure cooker, but you can easily substitute canned beans and cook on the stove top.

Black Bean Soup
Ingredients:

• 2 cups dry black beans, soaked or 2-3 cans black beans if not using pressure cooker
• 1 tablespoon oil
• 1 medium onion, diced
• 1/2lb stew beef, chopped or smoked sausage
• 1 tablespoon chili powder
• 1 1/2 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 4 cups broth
• 2 teaspoons rice vinegar (or 2 teaspoons white vinegar and 1 teaspoon sugar)
• 1 tablespoon hot sauce (optional)
• salt and pepper to taste

Directions:
Cook onions, meat and seasonings in pressure cooker or medium saucepan until onion is soft. Add remaining ingredients.
Pressure cooker:
Cover securely and bring to high pressure (15 psi), cook for 15 minutes. Do a quick release of pressure according to your pressure cooker's manual. Serve with wilted spinach and rice. Don't forget the banana!
Stovetop:
Bring to a boil, reduce to a simmer. Cover and let simmer for 30-45 minutes, until meat is tender. Serve over rice and top with thinly sliced bananas.

Yields: 4 good sized servings

Note:
I use the leftovers for bean burgers the next day. I love it because I get two dinners in one!