not quite spring – the ideal time for black bean and sausage soup
We are edging nearer to springtime — which is a big deal for most of the country and less-so here in the tropical climes of South Florida. Even so, we’ll continue to get cool weather right on through March and that’s the sweet-spot for this black bean and sausage soup.
Like most of my favorite dishes, a little time on the stove is all that’s needed to turn out a delicious and satisfying meal.
While it’s not the sort of thing to start on a harried Tuesday night, it’s ideal for a long simmer on a Saturday or Sunday while you’re doing other things.
Soak the beans overnight, or use the quick soak method (like I did) to get your beans ready to go. To quick soak – cover the beans with cool water and bring to a boil. Cook for 2 minutes, place the lid on the pot and turn off the heat. Leave it alone for an hour – and that’s it – quick-soak.
Drain the beans in a colander and use the same pot to saut? the sausage and vegetables. Cumin and tomato paste lend depth and a smoky undertone to the soup.
Transfer the beans back to the pot and give it a good stir to blend everything together.
Add the bay leaves and broth and simmer the soup for a few hours. Like I said, the stove does most of the work and you’ll get all the reward from this stick-to-your-ribs meal.
It’s brawny. Thick, and satiating. Kielbasa adds that savory meat element my guy appreciates. And it makes a whole mess of soup! So gather a hungry crowd and have at it!
And if you’re a bean-soup-fiend, here’s more tried and true options:
- smoked ham, kale and white bean soup
- tuscan turkey tortellini soup
- kale, white bean and meatball soup
- red bean and sausage soup
- spicy sausage soup with white beans, shells and kale
- ham and vegetable soup with pistou
- 1 pound dried black beans
- 2 tablespoons olive oil
- 3/4 pound smoked kielbasa sausage, cut into 1/2" - 1" chunks
- 3 medium carrots
- 1 medium onion, peeled and diced
- 1 jalapeño, seeded and diced
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- 2 bay leaves
- 4-5 cups low sodium vegetable or chicken stock
- fresh cilantro
- diced avocado
- hot sauce (such as Crystal) if desired
- Place black beans in a large pot and cover with water, soak overnight until beans have doubled in volume. Rinse and drain beans. Set aside.
- In a large dutch oven, heat olive oil over medium high heat. Add the smoked sausage and cook 4-5 minutes until it starts to render some fat and starts to brown.
- Add the carrots, onion and jalapeño. Cook 3-4 minutes until vegetables start to soften, stirring occasionally.
- Stir in the cumin and tomato paste and cook until vegetables and sausage are coated and mixture is fragrant.
- Add the beans, bay leaves and stock. Cover and heat to boiling. Reduce heat to a simmer and continue cooking, stirring occasionally for 2 -2 1/2 hours until beans are tender.
- Serve with fresh cilantro leaves, diced avocado and/or a few dashes of hot sauce, if desired. Saltines reinforce the homey nature of this soup!