Black bean soup, with smoked sausage, onion, bell pepper, garlic and cilantro
Author:TJ
Prep Time:30
Cook Time:180
Total Time:3 hours 30 minutes
Yield:12 servings 1x
Ingredients
Scale
2 lbs black beans
2 lbs smoked sausage – sliced into coins
1 medium red onion – roughly chopped
1 green bell pepper – seeded and roughly chopped
3 large jalapeno peppers – seeded and diced
1/3 bunch cilantro, leaves only – chopped (save a little for garnish)
4 garlic cloves – minced
1 tsp crushed red pepper
1/2 tsp cayenne pepper
1 bay leaf
1 tsp salt
1/2 oz olive oil
1 jar sliced deli jalapenos – garnish
16 oz sour cream – garnish
Hot sauce – garnish
Instructions
Rinse and soak the beans overnight in salted cold water
Pour off the water, add the beans to a large pot and cover with fresh water, then add the salt, garlic, red pepper, cayenne pepper and bay leaf
Bring the beans to a boil then cover and reduce the heat to simmer until tender, about 45 minutes to an hour
While the beans are cooking, sear the sausage on both sides over medium heat and set aside
When the beans are tender, remove the bay leaf and use an immersion blender to puree about half the beans, or until it reaches your desired consistency. I prefer a thicker soup
Add the olive oil, jalapenos, bell pepper, onion, cilantro and sausage (including any leftover fat)
Add water if necessary, cover and simmer on low 1-2 hours
Stir frequently (about each 15 minutes) because the pureed beans will sink to the bottom and stick