Mexican Black Bean Soup with Sausage Recipe
extra-virgin olive oil
medium white or yellow onion
very finely chopped (we used about 3of minced garlic, but we like garlic a lot)
canned chipotle chile
seeded and finely chopped (since we didn’t have this on hand, we used 1ground chipotle)
Two 15-ounce cans black beans
chicken stock or canned low-sodium broth
smoky cooked sausage
such as andouille or kielbasa, thinly sliced (we just went with two andouille)
fresh lime juice
plus wedges for garnish
very finely chopped cilantro
Salt and freshly ground pepper
Sour cream for serving
we left this out because it’s dairy
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.
Click to share on Pinterest (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to email a link to a friend (Opens in new window)
Click to print (Opens in new window)
Click to share on Chicory (Opens in new window)