Mexican Black Bean Soup With Sausage

By rsaitz

Catherine Braun's version based on Food and Wine 2007

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium onion, finely chopped
• 6 garlic cloves, very finely chopped
• 1 Tablespoon Chili Powder
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• Five 15-ounce cans black beans, drained
• 6 cups chicken stock or canned low-sodium broth
• 3/4 pound smoky cooked turkey sausage, such as andouille or kielbasa, thinly sliced
• 1 can corn kernels, drained
• 1/4 cup fresh lime juice plus zest
• 1/4 cupvery finely chopped cilantro
• Salt and freshly ground pepper
• shredded cheese, tortilla chips, sour cream, avocado
• Sour cream and lime wedges, for serving

Preparation

Step 1

In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chili powder, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher or immersion blender, coarsely crush some of the beans.

Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro and corn; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.