Step 1

Half, then quarter, the andouille sausage.

Step 2

Press the SAUTE function on the Instant Pot. Press ADJUST and change the temperature to medium. Heat 1 tablespoon of oil in the Instant Pot. Sauté the sausage in the oil until it starts to brown. Remove the sausage from the pot and set aside.

Step 3

Deglaze the pan with the beef broth. Turn off the SAUTE function and add the dried beans to the beef broth. Seal the Instant Pot. Set the function to MANUAL and set the timer to Bringing the pot to pressure is enough time to presoak the beans.

Step 4

After the timer has gone off, release the pressure either manually or through natural release. Natural release should take 15-20 minutes. Add the onions, garlic, cumin, oregano and salt to taste. Replace the lid and seal. Set the function to MANUAL and set the time for 30 minutes.

Step 5

Remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the can of diced red tomatoes with green chilis and the andouille sausage.

Step 6

Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Step 7

Combine beef broth, dried black beans, onion, garlic, ground cumin and dried oregano into the crock of a slow cooker. Cook on low for six hours or high for eight hours.

Step 8

In the meantime, heat one tablespoon of oil in a large pan over medium high heat. Cut andouille sausage in half, then in quarters. Cut the quarters into 1/2-inch pieces. Add the sausage to the hot oil and sauté until browned. Set aside.

Step 9

Before serving, remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the diced red tomatoes with green chilis and the andouille sausage and stir to combine.

Step 10

Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Step 11

For stovetop method, increase the beef broth to 9 cups.

Step 12

Soak the beans in cold water overnight. Drain and discard the water.

Step 13

Half, then quarter, the andouille sausage.

Step 14

Heat 1 tablespoon of cooking oil in a large stock pot over medium heat. Sauté the sausage in the oil until it starts to brown. Remove the sausage from the pot and set aside.

Step 15

Deglaze the pan with the beef broth. Add the dried beans to the beef broth. Add the onions, garlic, cumin, oregano and salt to taste. Bring to a boil, then reduce the heat, cover and simmer for 1 hour – 1 hour 30 minutes until the beans are soft.

Step 16

Remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the can of diced red tomatoes with green chilis and the andouille sausage.

Step 17

Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.