{"id":388,"date":"2008-11-12T09:35:25","date_gmt":"2008-11-12T13:35:25","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=388"},"modified":"2010-03-15T13:31:19","modified_gmt":"2010-03-15T17:31:19","slug":"black-bean-soup","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/black-bean-soup\/","title":{"rendered":"Black Bean Soup"},"content":{"rendered":"

\"Black<\/a>A new twist on the southwest favorite, this version uses a quick soak to get the beans soft faster and some smoked turkey sausage in place of ham hocks for a healthier and high fiber treat. Serve it with a dollop of sour cream and some finely chopped green onions on top for a warm treat on a cold night. Just in time for the cooler temps heading your way this holiday season.<\/span><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients <\/span><\/strong><\/td>\n<\/tr>\n
1<\/span><\/td>\nLb.<\/span><\/td>\nBlack beans, sorted and rinsed<\/span><\/td>\n<\/tr>\n
6<\/span><\/td>\nCups<\/span><\/td>\nWater<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp<\/span><\/td>\nOlive oil<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nCups<\/span><\/td>\nOnions, small diced<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nCup<\/span><\/td>\nCelery, small diced<\/span><\/td>\n<\/tr>\n
1 \u00bd<\/span><\/td>\nCups<\/span><\/td>\nCarrots, medium diced<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp<\/span><\/td>\nThyme, fresh, chopped<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp<\/span><\/td>\nOregano, fresh, chopped<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp<\/span><\/td>\nGarlic, minced<\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nCup<\/span><\/td>\nGreen onions, chopped<\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nLb<\/span><\/td>\nTurkey<\/span> sausage, medium diced<\/span><\/td>\n<\/tr>\n
6<\/span><\/td>\nCups<\/span><\/td>\nChicken stock<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nEach<\/span><\/td>\nBay leaf<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp<\/span><\/td>\nWorcestershire sauce <\/span><\/td>\n<\/tr>\n
To taste<\/span><\/td>\nSalt and white pepper<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n\n\n\n\n\n\n\n\n\n
<\/span><\/strong>
\nPreparation Steps<\/span><\/strong><\/td>\n<\/tr>\n
1.<\/span><\/td>\nPut the sorted and rinsed black beans into the stock pot and cover with the 6 cups of water. Bring to a boil for 2 minutes then turn off the heat and cover for 2 hours to complete a quick soak.<\/span><\/td>\n<\/tr>\n
2.<\/span><\/td>\nDrain the liquid off the black beans in a colander and rinse with cold water.<\/span><\/td>\n<\/tr>\n
3.<\/span><\/td>\nDry out the stock pot and heat the olive oil until hot and saut\u00e9 the onions, celery and carrots until soft.<\/span><\/td>\n<\/tr>\n
4.<\/span><\/td>\nAdd the fresh herbs and garlic and stir well to incorporate. Turn up the heat and add the turkey sausage and green onions and saut\u00e9 another 5 minutes stirring occasionally. <\/span><\/td>\n<\/tr>\n
5.<\/span><\/td>\nAdd the chicken stock, bay leaf and Worcestershire, bring to a boil and then reduce heat to simmer.<\/span><\/td>\n<\/tr>\n
6.<\/span><\/td>\nSimmer 3 hours and stir every 45 – 60 minutes. Season to taste with salt and white pepper. Serve with a dollop of sour cream if desired (optional)<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Serve it with a dollop of sour cream and some finely chopped green onions on top for a warm treat on a cold night. Just in time for the cooler temps heading your way this holiday season.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,97],"tags":[2049],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t