Spiced Black Bean Soup
- 1 lb. andouille sausage, sliced 1/4" thick
- 1 1/2 C. red onion, chopped
- 2 cloves garlic, chopped
- 1 hot pepper, chopped
- 1 4 oz. can green chiles, diced
- 1T. cumin
- 2 15-oz. cans black beans
- 2C. chicken stock
- 4 fresh bay leaves
- ~1/3 C. cilantro
- sour cream
- Cook sausage in stockpot over medium high heat. Put cooked sausage on platter and set aside. Add onion and garlic to remaining fat from sausage and saute for 5 min. Stir in pepper, chiles and cumin and let simmer for 10 min. Add beans, stock and fresh bay leaves. Bring to a boil. Reduce heat to low and simmer 20 min. Remove bay leaves. Puree half of the soup in a blender (or use a hand blender) and return to pot. Add sausage and 1/3 C. fresh cilantro. Simmer for 15 min. and season with salt and pepper. Garnish each serving with sour cream and fresh cilantro.
andouille sausage, red onion, garlic, hot pepper, green chiles, cumin, black beans, chicken stock, bay leaves, cilantro, sour cream
Taken from www.epicurious.com/recipes/member/views/spiced-black-bean-soup-50056374 (may not work)