Smoky Black Bean & Sausage Soup

Cooking with dried beans has become my most recent kitchen obsession. They're cheaper than canned beans, less wasteful, and don't come laden with sodium. Cooking with dried beans takes a little more planning and effort than just opening a can and dumping it in the pot, but the results are tastier.

This soup is a lovely, meaty, hearty soup, perfect for a chilly day. It has a nice heat to it but isn't overwhelmingly spicy. According to my spice-loving husband, a dash of hot sauce makes it even better!

Smoky Black Bean & Sausage Soup
(adapted from my kitchen addiction)

1 pound dried black beans, soaked overnight and rinsed
1-2 tbsp extra virgin olive oil
10-12 ounces smoked sausage, diced (I used a moose salami for this)
1 medium onion, diced
1 large bell pepper, diced
1 small head garlic, minced
2 jalapeño peppers, seeded and minced
1 tbsp ground cumin
1 tbsp ancho chili powder
1 1/2 tsp Hungarian paprika
Splash of beer or white wine (optional)
6 cups chicken stock
Salt & pepper
Sour cream to garnish

Soak black beans overnight in a generous amount of water. Rinse and set aside.

Heat oil in a large heavy-bottomed pot over medium heat. Add onions, bell peppers and sausage, cook until soft, about 6-8 minutes. Add garlic & jalapeño, stir and cook for another 30 seconds. Add spices, stir to coat. Deglaze your pot with a generous splash of beer or white wine.

Pour in chicken stock & add beans. Bring to a boil, then reduce to a simmer and let cook over low heat for 1h 15m. Test beans for doneness, they should be soft but not falling apart. If they're not done, continue simmering for another 15 minutes or so, testing occasionally.

Partially blend with an immersion blender to thicken the soup. Season with salt & pepper to taste, and serve with a dollop of sour cream.

Serves 6-8