Tuesday, January 15, 2008

Black Bean and Sausage Soup

8 cans black beans
1 lb. hot breakfast sausage
1 garlic clove, chopped
1 medium onion, chopped
1 medium green pepper, chopped
3 tbsp oregano
salt and pepper to taste
½ cup red wine vinegar
2 cups water
2 bay leaves
½ cup olive oil

Brown sausage thoroughly and drain. Set aside. Sautee garlic, green pepper, and onion in olive oil. In a Dutch oven, add all ingredients except water. Bring to a boil and then reduce heat to low, stirring occasionally. Simmer for 30 minutes, then add water and continue to cook on low for 30 minutes, stirring occasionally. Let cook and put in the refrigerator over night. Before serving the next day, cook for another 30 minutes on low. Remove bay leaves. Continue stirring until ready to serve.


ExpressingNotStuffing said...

Thanks for the support!!!
Up .2 BUT going to shake that .2 off and make it take some friend with it at next week's weigh in!
Your recipes just make me drool!
I am copying this black bean sausage recipe and will be making it soon as it's been VERY cold here and this just looks like, warm and cozy, happy, healthy tummy food!
I want to try that shrimp and pasta one too! Heck there are A LOT of them that I want to try :D