Recipe: Black Bean Soup with Andoulle

Nailed it. Nuking it with spices was the key. I used a Black Hungarian pepper because that’s what I grew this year, feel free to substitute a mild chili pepper of your choice. For my Cleveland friends: Penzeys Spices has a location in the old Bank Building in Ohio City, across from the West Side Market.

Ingredients
1 15 oz can of black beans, drained or 1 lb of cooked black beans.
2 links chicken andoulle or chicken Cajun style sausage, sliced into 1/4 inch rounds. (The kind that is smoked or precooked)
1/2 cup of broth, plus about 1 cup additional broth as needed
1/2 cup (approx) jarred tomato sauce.
1 medium onion, chopped
1 cup chopped red and yellow bell pepper
1/2 cup corn
4 cloves garlic, coarsely chopped
1 tsp cumin
1 tsp chili powder (I use the Chili 3000 from Penzeys Spices
1/2 tsp thyme
1 1/2 tsp oregano
1 black Hungarian pepper, finely chopped (or one mild chili pepper)
1 tsp red pepper flakes
2 tsp onion powder
1 tsp black pepper
2 tbsp white cornmeal plus additional cornmeal as desired.

Instructions
Saute onions, garlic, peppers, and corn in 1/2 cup broth until onion is translucent.
Add seasonings.
Add black beans, cornmeal and tomato sauce. Add additional broth as desired to achieve “soup” consistency.
Bring to boil then lower to simmer. cook for about 15 minutes, stirring occasionally. Mash some of the beans against the side of the pot and add additional cornmeal to thicken the soup.

Serve with a nice crusty bread.

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