Cajun Black Bean Soup
Ingredients
- 1 pound dried black beans (preferably Camellia Brand)
- 1 tablespoon canola oil
- 1 pound andouille sausage, sliced
- 1 pound tasso, diced
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped celery
- 1 jalapeño pepper, seeded and minced
- 3 garlic cloves, minced
- 12 cups chicken stock or broth
- 2 bay leaves
- 1/4 green onions, thinly sliced
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- Salt and pepper
- Sour cream, for garnish (optional)
Instructions
Rinse beans thoroughly to remove excess dirt; pick over for stones and any discolored or deformed beans. Place beans in a large bowl; cover with cold water and soak overnight. (Or quick-soak them: place beans in a large pot of cold water, bring to a boil and cook for 3 minutes. Remove pot from heat, cover and set aside for 1 hour.) In a large, heavy pot, heat oil over medium-high heat. Add sausage and tasso and sauté until browned. Add onions, bell peppers, celery, jalapeños and garlic; sauté until tender. Add soaked beans and liquid (“bean liquor”), chicken stock and bay leaves; bring to a boil. Reduce heat to a simmer, partially cover pot and cook, stirring occasionally, until beans are tender, about 2 hours. Transfer 2 cups of the soup to a blender and puree until smooth; return to pot. Stir in green onions, Lea & Perrins, oregano, cayenne pepper and white pepper. Cook 15 minutes more. Serve garnished with sour cream, if desired. Makes 8-10 servings.