Sausage and Black Bean Soup

By 1For_Him

Ingredients

• 3 cups (21 oz) dried black beans
• 1 3/4 lbs chorizo or andouille sausage
• 1 T olive oil
• 4 cloves fresh garlic, finely chopped
• 2 yellow onions, finely chopped
• 2 ribs celery, finely chopped
• 2 1/2 quarts chicken stock
• 1/4 cup finely chopped fresh flat-leaf (Italian) parsley
• 1 tsp dried oregano
• 1/2 tsp cumin
• 2 bay leaves
• 1/2 T salt
• 1/2 cup sour cream
• 2 T finely chopped fresh chives
• 2 T finely chopped fresh cilantro (fresh coriander)

Details

Servings 6

Preparation

Step 1

Pick over beans, discarding any bad ones. Soak as directed on package (either overnight or 1-hour soak).

Remove the casings from 1 pound of the sausages. In a large saucepan, warm the oil over medium heat. Add the sausage and saute, coarsely breaking up the meat until lightly browned, about 5 minutes. Pour off most of fat. Return the pan to medium heat and add the garlic, onions, and celery; saute until onions are translucent, about 3 minutes. (Deglaze the pan, using a little white wine after sauteing to clean off bottom of pan.)

Add the pre-soaked beans, stock, parsley, oregano, cumin, and bay leaves and bring to boil. Reduce heat to low, cover, and simmer gently until beans are tender, 2-3 hours, adding 1/2 of the salt halfway through the cooking (and a little water if necessary).

Discard the bay leaves. Puree a few ladles of the beans. Stir back into the pan with remaining salt.

Cut the remaining sausages into slices. Saute in skillet until browned (cooked through). Ladle soup into bowls, garnishing with sour cream, sausage slices, chives, and cilantro.