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Black Bean and Brazilian Sausage Soup

Black Bean and Brazilian Sausage Soup

Westport, CT

Black Bean and Linguiça Soup

Jennifer L. Jackson


1 lb (16 oz) dried black beans
8 cups water
2 bay leaves
2 cubes beef bouillon
1 large onion, diced
1 clove garlic, minced
2 carrots, peeled and diced.
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
1 package of precooked chorizo, Portuguese sausage or Kielbasa, sliced ¼ inch thick. My preference, if available, is to use fresh 1 lb of Brazilian linguiça (I buy mine in Norwalk, CT at Taste of Brasil at 167 Main Street, Norwalk, CT – grilled and diced.

Wash, sort and drain black beans. In a large pot, let the beans soak in the water overnight. In the morning, rinse, add fresh water. Add salt, pepper, bay leaves, and beef bouillon to beans. Bring to a boil, reduce heat, and simmer until beans are cooked – approximately 45 minutes. Stir occasionally.

In a frying pan, heat the olive oil. Add the diced onion, garlic and carrots and sauté until onions are translucent. Add the sliced cooked sausage. Take one ladle full of the black bean soup and add it to the sausage mixture. Using the ladle, mash these black beans into the sausage mixture. Add the sausage mixture to the black bean soup. Simmer until all the flavors are blended.

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