Black Bean Soup Friday, February 6, 2009
1 lb dry black beans, washed and picked over
1 large onion, chopped
1 can diced tomatoes with green chilies
1 lb smoked sausage (turkey sausage works fine for this)
water to cook the beans
salt to taste
Place the beans and onion in a heavy kettle with a tight fitting lid. Add 4 or 5 cups water and bring to a full boil. Reduce heat and continue cooking, adding water if necessary, until the beans are soft and starting to break up. Slice the sausage fairly thin and add to the beans with the tomatoes. Continue to cook until the liquid is thick. You can speed up this process by pressing some of the beans to the side of the kettle with the back of a wooden spoon. Add salt to taste and serve over cooked rice. Sour cream and sliced green onions make a nice topping for this soup.