Thursday, October 18, 2012
Black bean soup with sausage and chard
It's that time of year again: the leaves are changing color, it's cold outside, and I just want to eat soup all the time. Are you like that, too? This is today's concoction: black beans, Italian sausage, and chard.
1 bag of dried black beans, soaked and pre-cooked
1 large onion, diced
5-6 cloves of garlic, minced
4 links sweet Italian sausage
1 head Swiss chard, stems removed, chopped
Seasonings: cumin, chili powder, oregano, bay leaf, salt and pepper
Optional: 1 jalapeno
Squeeze the sausage meat out of the casings into a large stockpot with some olive oil. Brown gently, then add the onion and garlic (and jalapeno, if using). Saute until softened. Add the beans and enough broth to float the mixture.
Cook on low for an hour or so, or until the beans are cooked through. Add the seasonings and chard, and cook until the chard is just wilted. Salt and pepper to taste. Serve with a sprinkle of fresh cilantro.