EVOO
2 links Andouille Sausage
1 onion, diced
1/2 green pepper, diced
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
1 Tbsp tomato paste
2 cans rinsed black beans
3 cups stock (veggie or chicken)
S & P (to taste)
Tabasco (to taste)
Suggested Toppers: cheese, sour cream, cilantro
1. Heat enough EVOO to coat bottom of a stockpot on medium heat. Cook sausage to crisp outside (if it doesn't cook through, don't worry, it will finish later). Remove from pot and set aside.
2. Cook green pepper and onion until soft, about 5 minutes or so. Add red pepper flakes and garlic and cook about a minute more.
3. Add stock, beans, tomato paste, and tabasco. Bring to a simmer, covered, and cook for 10 minutes or so, stirring occasionally.
4. Using immersion blender, puree some of soup, leaving it chunky; or, use a blender and puree only half of soup and add it back to the pot.
5. Return to simmer, uncovered. Dice reserved sausage and return to pot. Cook until reduced and thickened, about 10 minutes more.
*this soup has a kick! To reduce heat, omit the red pepper flakes and tobasco. The andouille sausage is spicy, so if you don't like a little spice, then this soup isn't for you!
