Black bean, sausage, and sweet potato soup

1 Servings

Ingredients

Quantity Ingredient
1½ cup Dried black beans; picked over
3 Garlic cloves; minced
1 Bay leaf
¼ teaspoon Ground allspice
2 cups Chicken broth
5½ cup Plus 1 tablespoon water
1 tablespoon Tomato paste
¼ pounds Smoked hot beef and pork sausage; (about 2 links), cut into 1/2-inch pieces
½ teaspoon Worcestershire sauce
1 pounds Sweet potatoes
3 Scallions; chopped
Garnish: chopped scallion greens

Directions

In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice, broth, and 5½ cups water, partially covered, until beans are tender, about 50 minutes. Discard bay leaf. In a blender pur0e 1 cup beans with 1 cup cooking liquid and return to pan.

In a small bowl stir together tomato paste and remaining tablespoon water and stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, 15 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.

While soup is simmering, peel sweet potatoes and cut into ½-inch pieces.

In a steamer set over boiling water steam potatoes, covered, until tender, about 10 minutes. Stir potatoes, scallions, and salt and pepper to taste into soup.

Serve soup garnished with scallion greens.

Makes about 8 cups, serving 4

Gourmet December 1995

Posted to EAT-L Digest by Jennie Craig <jecraig@...> on Feb 9, 1998

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