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.

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Mexican Black Bean Soup with Sausage Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium saucepan, heat the olive oil until shimmering.
  2. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes.
  3. Add the garlic and the chipotle or ground chipotle, cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
  4. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes.
  5. Using a potato masher, coarsely crush some of the beans (we skipped this step).
  6. Meanwhile, heat a large skillet over high heat.
  7. Add the sausage and cook until browned, stirring occasionally, about 5 minutes.
  8. Add the sausage to the beans.
  9. Then add the lime juice and cilantro. Season with salt and pepper.
  10. Simmer the soup for 2 minutes to allow the flavors to blend, or longer if you'd like!
  11. 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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Poisson Cru

Some people call this Tahitian Salad. I call it a taste of Hawaii. I had this delicious dish at Halei’wa Joe’s on the North Shore. I ordered it on a whim and was so very thankful I did. This is a modified version of the epicurious recipe found here.

Ingredients:
1 pound high-grade ahi tuna, diced in 1/2-inch cubes
1/2 cup fresh lime juice
1/2 cup coconut milk (fair warning, this does separate)
1/2 cup diced peeled and seeded cucumber
4 to 5 scallions, green and white portions, split lengthwise and minced
3/4 teaspoon salt, or more to taste (sea salt works best!)
Freshly ground pepper
1 medium tomato, diced

Directions:
Combine in a medium bowl (we used glass) the tuna, lime juice, coconut milk, cucumber, scallions, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.

My opinion:
This is wonderful alone and just as tasty with tortilla chips. I could seriously eat this every day.

Tortilla Soup

The best tortilla soup is either at Luby’s in San Antonio or Magnolia’s in Austin. Seeing as how I no longer live in Texas, it was high time I learned to make this amazingly tasty, wonderful, cold winter night meal. As Emeril Lagasse has never led me astray before, we decided to try his Favorite Tortilla Soup.

Ingredients:
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves (we were out, it is winter after all!)
2 teaspoons fresh lime juice
1 avocado diced
tortilla chips, broken

Directions:
In a large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

My Opinion:
We modified and put everything in the crock pot minus the tortilla chips and avocado. Let it cook on medium for about 6 hours. In the future, we’ll up the spices and use more jalapenos. It was very close to Luby’s version.

Don’t forget! #cookchat this Thursday, January 20 at noon! Hope to see you there!