Big Bend Black Bean Soup

  • 1 medium red onion diced
    2 tbsp. olive oil
  • 1 small bag of dried black beans
  • 1 ½ tsp. Montreal Steak Seasoning
  • ¼ tsp. red pepper, if you want to make it pop
  • 1 lb. Bradley’s Country Sausage, cut into chunks

    Soak dried beans for two hours. Drain and place in colander. Brown the sausage and set aside. Saute onion in olive oil with seasonings. Add 4 cups of water to pressure cooker. Bring to a boil. Add beans and sausage. Cook in pressure cooker for 12 minutes. Serve over yellow rice. Great with Big Bend brim or mullet.

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