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
black bean and sausage soup
for the soup
- 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 if desired such as Crystal
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!