Thursday, January 16, 2014

Black Bean and Sausage Stew

 I recently ran across an old issue of Family Circle with some great soup recipes. I made this black bean and sausage stew, and loved it!

1 lb black beans (soaked overnight)
1 tsp vegetable oil
1/2 lb sweet Italian sausage (casings removed, if any)
1 large onion, chopped
4 cloves garlic, chopped
4 cups reduced-sodium vegetable broth
2 cups water
1 tsp chili powder
1 tsp dried oregano
1 tsp cumin
1 sweet red pepper, cored, seeded and chopped
Chopped cilantro, avocado, and tomato for garnish (optional)
Or chopped cilantro, shredded cheese, and sour cream for garnish (optional) <- my="" p="" personal="" suggestion="">

  1. Heat oil in a large pot over medium-high heat. Add sausage and cook 5 minutes, stirring occasionally.
  2. Add onion and garlic. Cook five minutes, stirring occasionally.
  3. Stir in broth, water, soaked beans, chili powder, oregano and cumin.
  4. Bring to a boil, reduce heat and simmer, covered, 60 minutes or so until beans are tender. Add red pepper during last few minutes of cooking.
  5. Remove about 1 cup of the mixture to blender and puree, return to pot. (I skipped this step).
  6. Garnish each serving as desired.

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