Spicy Cuban Black Bean And Sausage Soup Food

SPICY BLACK BEAN SOUP WITH CAJUN SAUSAGE

Steps:

• Gather the ingredients.
• Heat olive oil in a large saucepan or Dutch oven . Add the sausage and cook over medium heat until browned.
• Add onion, celery, red bell pepper, and jalapeno peppers to the pan and sauté for about 3 minutes, or until tender.
• Add garlic and sauté for 1 minute longer.
• Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil.
• Cover, reduce heat to low and simmer for about 45 minutes.
• Serve with freshly baked cornbread or crusty rolls.
• Enjoy!

CUBAN BLACK BEAN SOUP

Steps:

• In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

SPICY CUBAN BLACK BEAN AND SAUSAGE SOUP

Steps:

• Cook bacon crisp in cast iron skillet, remove to paper towel lined plate, pour off drippings (save for another use). Brown chorizo in same skillet, remove meat and skim all but 2 Tbs drippings. Add onion, garlic and all seasonings, cook over medium heat until softened. Transfer meat and onion mixture to large cast iron pot, add undrained beans, tomatoes with juices and broth. Bring to boil, reduce heat and simmer a few minutes. Using an immersion blender, puree half the soup. In a small bowl combine the sherry and cornstarch. Add to soup, simmer a few minutes. Turn off heat and stir in cilantro. Serve with cooked rice mounded in center of bowl. Add toppings as desired. Freeze excess.

BLACK BEANS, SAUSAGE AND RICE

Steps:

• In a large family skillet with lid, heat oil on medium heat.
• Add onion, green onion and garlic; sauté until soft.
• Add sausage and Creole seasoning.
• Once sausage is slightly brown, add Rotel and black beans.
• Stir until just combined.
• Pour chicken broth into measuring cup and add water to measure 2 cups.
• Add 1-cup rice and broth, water mixture to skillet.
• Stir until combined.
• Bring to a boil, cover and reduce heat to a simmer.
• Cook until rice is cooked through and mixture is thickened slightly.

SPICY PASTA, BEAN, AND SAUSAGE SOUP

Steps:

• Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.

BLACK BEAN AND SMOKED SAUSAGE SOUP

Steps:

• 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.

MEXICAN BLACK BEAN SOUP WITH SAUSAGE

Steps:

• In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
• Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.