 Hey y'all welcome to What Chelsea Eats. Thank you so much for joining me today. I am going to show you how to make a spicy navy bean and black IP soup. I made this on New Years and know it has nothing to do with good luck for me. I just made it out of tradition. So I'm adding about a little over a cup of mixed black IPs and navy beans to the pot. I'm going to use my instant pot for this recipe so I will put everything in the description box below. And first we're going to start off with a can of diced tomatoes. I use organic diced tomatoes. And one other thing I want to add is I did not soak these beans because I decided on this recipe at the last minute so you could either soak your beans overnight or for 8 hours to make them easier to cook. Next I'm going to add black refried beans. You can use whatever kind of refried beans you'd like. For this recipe I chose the black ones because that's what I had in my cabinet. So you can use whatever you want. But just make sure they don't have any animal fat in them. Choose the vegetarian variety for black refried beans or regular refried beans. The reason I like to add refried beans to my recipes is because it thickens the soup. It gives it more of a hearty feeling when you're eating it. So if you're looking for a hearty, lay on your stomach type of meal that's what refried beans are going to do for your soup. You can feel free to leave this step out. You could just add regular black beans or whatever kind of beans you want to add to this dish. It's just that that's just a tip to make it a little heavier. Y'all know I love garlic. I'm using the kind that is already cut up or minced and I'm just adding as much as I want to think like a spoonful but you can add as much garlic as you want to your dishes. You can use fresh, you can use powdered, you can use whatever you want. I love garlic in my soups. Next we're going to add the boyan. I use better than boyan vegetable base. I love it. It has that great flavor so I'm putting one rounded teaspoon in there. Next I'm going to add some kick. This is crushed red pepper you can add as much as you want or you can leave it out. Onions make everything taste better so I'm going to add some onion powder. I put about a teaspoon, half to a teaspoon in it, but you can put as much as you want. There's no rule. I'm going to add parsley. You've got to add some herbs to your soup. Add whatever herbs you like. In this case I got some parsley and I put about a teaspoon in it. You can even put a tablespoon in it. It's just going to bring the flavors out. I love adding coriander or cumin to my soups. It gives it a smoky flavor. I have added, let's see, about a teaspoon, but you can add more but you don't want to put too much because you don't want it to overpower the soup. Start with a half a teaspoon, taste it, see how you like it. You might want more and the next time you might want less. Play it by ear. I got to have onions for my soup. This is about a half of a large yellow onion, Vidalia onion specifically. I just chopped it roughly and added it to the pot. If you don't like onions, you can just leave it out or if you want to use a different variety, use whatever kind of onion you like to use. Sometimes I like my soup hot so I add hot sauce. I'm going to put about eight shakes of hot sauce in here and it was pretty spicy when it was done so it was perfect. So if you don't like spicy, leave out the spicy food. You can put other things in it. You can add lime or lemon to give it like a bring the flavors out instead of using hot sauce. You can also use fresh herbs instead of dried herbs. You can do whatever you want. So like I didn't need anything else hot. This is pepper, cracked, fresh cracked pepper. You can leave it out or you can put it in. I like it because it just brings out the flavor. Now it's time to add the water. You can add as much water as you want really. I think I put about two cups of water in here but it just really depends on how liquefied you like your soup and then all you have to do is stir all the ingredients around and in this particular case I use the instant pot in which you do not have to make this recipe in the instant pot. You can do the same thing on top of the stove. For the stove all you do is you put all the ingredients in the pot. You bring it to a boil and you let it simmer for like an hour to an hour and a half until your beans are soft and for the instant pot I'm gonna show you what you need to do for this in just a second. So I'm moving the camera here so you can see the front of the instant pot. So there is a bean setting. Bean chili setting or you can use the manual setting and set it for however many minutes you want it to cook. In this particular case I set it on the bean setting. I hit the button and it was 40 minutes and I put the lid on top and I let it cook until it was finished. I love the instant pot. It is actually how I survived without having a kitchen for the last five or six weeks. I had no appliances and this is how I cooked whenever I did decide to cook. So now it's done and the steam is being let out of the pressure cooker. So if you see that little knob up there that's where the steam comes out. And now I'm gonna take the lid off and show you what it looks like now that it's done. Okay it's done. The beans are soft. Everything is all melded together. It smells really good and we got let's see four servings out of this. So I ate this twice and my husband ate this twice and it was really hearty servings and we served it with quinoa. It doesn't look the most appealing because I get probably because it's the black beans but it really really tastes really good y'all. So I hope you try it. Here's what it looks like. It was so good. I even sprinkled a few of the red crushed pepper on top. Thanks so much for watching you all. If you like this video please give it a thumbs up. 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