Recipe by TigerJo~
I can easily make this after work, even if I have to prep everything from scratch. The original recipe was adapted from a Better Homes and Gardens Cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste.
Top Review by weekend cooker
Almost doubled the sausage, and omitted the celery. This did make for an after school warmer upper in the winter. Spices were excellent, and was great, as I simmered it while I was out, and ready when we got home. Very flavorful indeed. Made for the Best of 2013 Tag.
- 1 -2 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 2 tablespoons pressed or minced garlic
- 2 (15 ounce) cans black beans, drained & rinsed
- 1 (14 1/2 ounce) candiced canned tomatoes, undrained
- 1 quart chicken stock
- 1 teaspoon ground coriander
- 1⁄8-1⁄4 teaspoon red pepper flakes
- 1 lb kielbasa or 1 lb smoked sausage (halved lengthwise and sliced orq uartered and sliced)
- 3 tablespoons dry sherry
Directions See How It's Made
- In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
- In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
- Add sausage& dry sherry; stir 2-3 minutes or until heated through.
- Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.