PORK BELLY, ANDOUILLE SAUSAGE, and PINK BEAN SOUP

Here is the finished… and delicious… Pork Belly, Andouille Sausage, and Pink Bean Soup. Tons of flavor and high on the SuppermanChef COMFORT SCALE. This recipe I created for the pressure cooker… reaching for 3 hour flavor in 30 minutes. This version will make 6 - 8 ample servings. The entire process took 1 hour… start to finish… w/ half of that time being ‘multi-taskable’ while in the pressure cooker. Easy clean-up and a great soup for winter evening satisfaction.

Pork Belly, Andouille Sausage, and Pink Bean Soup

INGREDIENTS:

1 tablespoon olive oil

1 1/2 pounds pork bellies (skin removed & cut into 1” squares)

1/2 pound andouille sausage (1/2” dice)

1 large onion (coarsely chopped)

3 cloves garlic (sliced)

2 teaspoons Creole seasoning

1 teaspoon ground cumin

1 bay leaf

14.5 ounces fire-roasted diced tomatoes (canned)

3/4 cup dry red wine

4 cups chicken broth (low sodium)

1 teaspoon Worcestershire sauce

1 medium carrot (medium dice)

1 stalk celery (medium dice)

4 cups green cabbage (cut into 2” pieces)

1 can pink beans (rinsed & drained)

fresh cilantro & fresh lime wedges for garnish

METHOD:

• heat olive oil in 6-7 quart pressure cooker over medium-high heat
• add onion and cook until translucent…add garlic and cook 1 more minute
• add pork bellies & andouille sausage and stir until lightly browned
• sprinkle with Creole seasoning & cumin and stir well
• add bay leaf, fire-roasted tomatoes, red wine, chicken stock, and Worcestershire sauce
• turn heat to high… bring to boil…seal lid on pressure cooker… bring to high-pressure… lower heat to just maintain high-pressure… cook for 20 minutes
• turn off heat & release pressure using the ‘quick-release’ method
• add carrot, celery, cabbage, pink beans… return to high-heat… bring to boil
• seal lid on pressure cooker again and bring to high-pressure
• adjust heat to maintain pressure and cook for only 5 minutes more
• quick-release pressure… allow to rest for a few minutes… and serve
• garnish with chopped cilantro and a squeeze of lime

If cooked conventionally you’ll need to braise the pork bellies for about 2 hours (at the point in the recipe where it calls for ‘cook @ high pressure for 20 minutes’). Then… when you add the carrot, celery, and cabbage you’ll have to simmer for an additional 20 minutes.

Hope you get to try it… we just enjoyed ‘seconds’ and it’s a keeper.

Please feel free to comment, share, or ask questions.