Saturday, March 24, 2012

Creamy Spicy Black Bean Soup

I'll blame this recipe on pantry items. I just had stocked up on black beans and got a nice package of hot Italian sausage for a song at the Grocery Outlet in Berkeley.
1 lb. black beans
1 large yellow onion
2 bell peppers
1/2C brown rice
1/2C wild rice
1t ground bay leaves
1T ground cumin
3/4 lb. hot Italian sausage
10C water
salt or 2 porcini bouillon (or beef)
After soaking beans overnight, add water into a large stock pot, bring to a boil, then add the beans, lower the heat to a simmer, cover and cook until soft. Blend until smooth and creamy. Dice the bell peppers and the onion and add them to the pot over a medium heat. Measure out the rice.DSC01844    Add the rice and stir in, then lower the heat to a simmer. 
Before covering the pot again, add the spices, bouillon or salt and stir them into the soup. While the pot is on simmer, roll out the sausage meat into small balls, and add them into the soup. The sausage should fully cook within 5 minutes, so check to see if the rice is done and serve when it is.

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