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Ingredientes
- 2 lb dry black, (turtle) beans
- 1 1/4 c. best-quality extra virgin olive oil
- 3 c. diced yellow onions
- 12 x cloves garlic, crushed
- 1 x meaty ham bone or possibly 2, smoked ham hocks
- 8 quart water
- 3 1/2 Tbsp. grnd cumin
- 2 Tbsp. dry oregano
- 3 x bay leaves
- 1 Tbsp. coarse, (kosher) salt
- 1 Tbsp. freshly grnd black pepper
- 1 pch cayenne pepper
- 8 Tbsp. minced fresh italian, parsley
- 1 3/4 lb fresh garlic, sausage, up to 2
- 6 x sweet italian sausage links, cut into 1-inch piec
- 6 x warm italian sausage links, cut into 1-inch piec
- 1 lb bratwurst, cut into 1-inch
- 3 med -size sweet red, peppers, cored, seed
- 1/4 c. dry sherry
- 3 Tbsp. dark brown sugar
- 2 Tbsp. fresh lemon juice
Direcciones
- " Our black bean soup is a Silver Palate staple. In this recipe we've dressed it up with lots of warm and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices. This makes a meal when served with a crisp, tart green salad." Lowfat sour cream
- 1. Soak the black beans in water to cover overnight.
- 2. Heat 1 c. of the oil in a large heavy stock pot over low heat. Add in the onions and garlic and saute/fry till the onions are limp, about 10 min.
- 3. Drain and rinse the beans and add in to the stock pot. Add in the ham bone and 6 qts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 Tbsp. of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hrs, skimming foam from the top and stirring occasionally to prevent sticking.
- 4. Place the garlic sausage in a medium-size saucepan and add in the remaining 2 qts water. Heat to boiling. Reduce heat to low and simmer for 40 min.
- Drain. Remove casings and cut into 1/2-inch slices.
- 5. Heat the remaining 1/4 c. oil in a large heavy skillet over medium heat.
- Add in the Italian sausages and saute/fry till browned. Remove the sausages with a slotted spoon.
- 6. In the same skillet, saute/fry the bratwurst till browned. Remove with a slotted spoon.
- 7. After 2 hrs of cooking, process 2 c. of the beans in a food processor fitted with a steel blade till smooth and return to the pot. Continue to cook for 30 min.
- 8. Add in all the sausages and the red peppers and cook for another 30 min.
- 9. Remove the ham bone from the soup, shred the meat and return to the pot.
- Stir in the sherry, sugar, and lemon juice.
- 10. Cook over medium heat till the beans are very soft and the soup is thick, 30 to 45 min. Stir in the remaining 5 Tbsp. minced parsley.
- Taste and adjust seasonings.
- 11. Ladle the soup into soup bowls and dollop each serving with lowfat sour cream.
- Makes 16 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 893g | |
| Recipe makes 12 servings | |
| Calories 655 | |
| Calories from Fat 434 | 66% |
| Total Fat 48.19g | 60% |
| Saturated Fat 18.5g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1472mg | 61% |
| Potassium 726mg | 21% |
| Total Carbs 29.71g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.97g | 4% |
| Protein 26.07g | 42% |
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