SUNDAY BLACK-BEAN SOUP

Sunday Black-Bean Soup image

Not everyone in a household wants to watch football games on Sunday. For those looking for an excuse to wander in and out, nothing beats cooking. A slow-simmering soup is the perfect ploy for the less-than-dedicated television viewer. It requires sporadic attention, providing a reason to leave the television viewing room as often as the cook desires. What makes the soup appealing is that by the time the games are over, dinner is ready. What makes it irresistible is that it also provides dinner for one weekday evening.

Provided by Marian Burros

Categories dinner, lunch, soups and stews, appetizer, main course

Time 3h15m

Yield 5 2-cup servings plus sausage

Number Of Ingredients 15

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Ingredients

1 pound dried black beans
1/2 pound bacon, preferably nitrite-free
3 cups chicken stock
1 to 2 tablespoons canola or corn oil
4 coarsely chopped carrots
3 coarsely chopped onions
3 coarsely chopped celery ribs
1/2 to 1 fresh jalapeno pepper or 1 3 1/2- to 4-ounce can mild jalapenos, minced
3 finely chopped garlic cloves
1 teaspoon ground cumin
Salt to taste
1 pound spicy sausage (see note)
1 cup dry sherry
Juice from 1/2 to 1 lime
5 tablespoons chopped fresh cilantro, optional

Steps:

To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain.
Meanwhile, slice meaty part of bacon from fat. Discard fat.
When beans are ready to cook, add meaty bacon to beans along with chicken stock and enough water to cover generously; cover and bring to a boil. Reduce heat and simmer.
In hot oil, saute carrots, onions, celery, jalapeno, garlic and cumin until onions are golden. When vegetables are ready, add to pot of beans. If there is not enough water, add more. Cook beans 1 1/2 to 2 hours, or until tender. Season with salt, if desired.
Just before beans are ready, cook sausage; slice into small chunks.
Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables, using some of the reserved liquid to make a thick soup. Return to cooking pot. Stir in sherry and lime juice. Add more reserved liquid, if necessary, and reheat to serve.
Divide sausage chunks among bowls, and spoon soup into each bowl. Sprinkle with cilantro.

Nutrition Facts : @context http, Calories 940, UnsaturatedFat 29 grams, Carbohydrate 80 grams, Fat 48 grams, Fiber 18 grams, Protein 45 grams, SaturatedFat 14 grams, Sodium 1297 milligrams, Sugar 12 grams, TransFat 0 grams