Mexican Black Bean Soup with Sausage Recipe

Mexican Black Bean Soup with Sausage
It’s been a roller coaster of spring-like temperatures and freezing, regular February temperatures around here the last few weeks. That plus the lovely no six diet (no: dairy, wheat,eggs, fish, soy or peanuts) diet I’m on to help baby A’s digestive issues means we’ve had to get very creative with dinners. Luckily for me, J has taken the changes to our culinary repertoire in stride and has come up with a lot of alternatives to our favorite dishes. He found this lovely one from Food and Wine magazine.  Since I was baby A wrangling, I only got a picture of the finished product.

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium white or yellow onion, finely chopped
3 garlic cloves, very finely chopped (we used about 3 tablespoons of minced garlic, but we like garlic a lot)
1 canned chipotle chile, seeded and finely chopped (since we didn’t have this on hand, we used 1 teaspoon ground chipotle)
1 teaspoon ground cumin
1 teaspoon dried oregano
Two 15-ounce cans black beans, drained
3 cups chicken stock or canned low-sodium broth
3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced (we just went with two andouille)
2 tablespoons fresh lime juice, plus wedges for garnish
2 tablespoons very finely chopped cilantro
Salt and freshly ground pepper
Sour cream for serving (we left this out because it’s dairy)

Directions:
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 and the chipotle or ground chipotle, cumin and oregano and cook, stirring, until fragrant, about 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans (we skipped this step).  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. Then add the lime juice and cilantro. Season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend, or longer if you’d like! Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

My opinion:
I wasn’t sure what to expect, but this ended up being very filling and just the right amount of heat to warm me from the inside. It’s absolutely a soup we will add to the rotation, even once we (hopefully!) can start adding the no items back to my diet.

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