Mexican Black Bean Soup with Sausage

This recipe was featured in my newsletter dated March 30, 2007.

Mexican Black Bean Soup with Sausage
by Chip Desormeaux

2 tbs. EVOO
1 med. onion, chopped
1 poblano pepper, chopped
3 garlic cloves, shredded
1 canned chipotle chili, finely chopped
2 tsp. cumin
1 tsp. oregano
30 oz. canned black beans
3 c. chicken stock
¾# andouille sausage, thinly sliced
2 tbs. lime juice
2 tbs. finely chopped cilantro
S&P
Sour cream & lime wedges, for serving

In a medium saucepan, heat the olive oil until shimmering. Add the onion and poblano and sauté over moderate heat, until softened. Add the garlic along with the chilpotle, cumin, and oregano and cook, stirring, until fragrant.

Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a food processor, coarsely purée at least half 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; 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.

Serves 4.

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Mexican Black Bean Soup with Sausage Recipe