CHEF JEFF — ONE BYTE AT A TIME: Black Bean and Sausage SoupTake a south-of-the-border trip with this dish.
By: Herald Staff Report,
Take a south-of-the-border trip with this dish.
Black Bean and Sausage Soup
2 links turkey or pork sausage
1 tablespoon vegetable oil
1 onion, chopped
1 poblano chili, chopped
1 red bell pepper, chopped
¼ teaspoon salt
2 15-ounce cans black beans, drained, rinsed
3 ½ cups low-sodium chicken broth
2 tablespoons cilantro, finely chopped
¼ cup crema or sour cream
Corn tortillas, warmed
Brown sausage in skillet over medium-high heat; slice down middle lengthwise. Brown inside to finish cooking. Transfer to board; cut into ¼-inch half moons. Heat oil in Dutch oven over medium-high heat. Add onion; cook 5 minutes. Add peppers; season with salt. Cook until soft. Pour in beans, broth; stir in sliced sausage. Heat until heated through. Taste for seasoning. Stir cilantro and crema or sour cream together. Serve soup with dollop of cilantro crema, accompanied by warmed tortillas.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.