Yield: 1 Servings
|2 pounds||Dried black beans soaked in water over night.|
|4 quarts||Defatted turkey or chicken stock (up to 5)|
|2 tablespoons||Olive oil|
|1 large||Onion, diced|
|1 large||Sweet red pepper, diced|
|1 tablespoon||Ground cinnamon|
|2 tablespoons||Cumin (or comino), ground|
|1 tablespoon||Tabasco sauce|
|2 larges||Bay leaves|
|1 pounds||Kielbasa or spicy turkey sausage, diced|
Cook black beans according to package directions (Can be done a day in advance). In a large pot, heat olive oil over medium heat and saute diced onion and pepper until soft. Drain and rinse soaked beans and add to pot with stock, cumin, paprika, cinnamon, and bay leaves. Bring to a boil, stirring to keep beans from burning on the botttom of the pot; reduce heat to low and cook, covered for 3 to 4 hours or until beans are soft. Add more water if necessary. Remove bay leaves and mash most of the beans with a potato masher. Add kielbasa and cook an additional half hour, uncovered over low heat, stirring occasionally to avoid scorching. Add Tabasco and sherry and additional stock if soup seems too thick. Serve with your choice of chopped onion, cilantro, chopped jalapeno, salsa or sour cream.
By cbmcam@... on Feb 20, 1997.