lunch on frosty winter days.
* * *
3/4 to 1 lb. of smoked sausage (either beef or pork)
2 14.5 oz. cans black beans, drained and rinsed
1 cup chopped white onion
2 or 3 garlic cloves, minced
1/2 to 1 red (or green) bell pepper, finely chopped
3 Hatch peppers, grilled, peeled, seeded, and
chopped into small pieces
1 cup beef stock
1 cup water
1 teaspoon salt
1/2 to 1 teaspoon dried, crushed oregano
1. Cut sausage into bite-size pieces and fry in skillet
over medium heat until it browns a bit; remove from
skillet and set aside.
2. Sauté onion and garlic in skillet with sausage
drippings for 5 minutes; remove from pan and set aside.
3. Place beans, sausage, onions, garlic, bell pepper,
Hatch peppers, beef stock, water, salt, and oregano
in covered 3 qt. pan and heat to boiling; remove lid
and lower temperature, simmering until soup thickens
to desired consistency.
4. Serve with a dollop of sour cream and a sprinkling
of freshly-chopped Italian parsley.
1. The Hatch peppers I used were rather spicy, so I
didn't need to add any other seasoning but salt. You
could use other types of peppers (serranos, for instance)
or season with cayenne pepper or hot pepper sauce.
Or you can make a milder version without hot seasoning,
substituting regular pepper, thyme, oregano, or other
spices to taste.
2. I imagine one could use turkey sausage instead of
pork or beef; it's better, I think, to have a smoked variety
as that enhances the flavor of the soup.
3. Chicken or vegetable stock can be used instead of
the beef stock if desired, or one can replace it altogether
with water, although I think the stock helps give the soup
a richer flavor.
4. Afterthought: It's just occurred to me that one could
easily substitute one can or whole kernel corn for one
of the cans of black beans for an even more Southwestern
kind of soup.