Black Beans and Rice

It was still cold and rainy last week and Molly of Orangette reminded me of Brazilian Black Bean soup from Mollie Katzen's Moosewood Cookbook. Here is a modification of that recipe.

Brazilian Black Bean Soup

3 15 oz. cans of good quality black beans, drain liquid.

1 14 oz. can chicken stock.

Bring to a boil and then cover and lower heat to minimum.

Cook 1 1/2 to 2 hours.

As above is cooking, sauté the following:

1 or 2 Turkey Andouille Sausages (Wellshire), 3 oz. each. Remove the skin and crumble the sausage with thumb and fingers. Sauté with a little olive oil. When crisp on edges remove from heat and place in bowl. These are spicey sausages, feel free to substitute.

Next sauté the following in the same pan.

1 onion, chopped.

3 garlic cloves, finely chopped.

1 carrot, chopped.

1 stalk, celery, chopped.

1 bell pepper, chopped, green or red.

2 TBS olive oil.

Add a little chicken stock as required to keep saute moist.

When onions and celery are nice and soft add:

1 tsp Coriander.

2 tsp Cumin.

The sausage sauté from above.

Cook 10 minutes more and add sauté to cooking beans.

Now add the following:

1 orange, peeled, seeded, and cut in small pieces.

1/2 cup orange juice.

1/4 cup white wime.

1/4 tsp black pepper.

1/4 tsp cayenne.

1 tsp lemon juice.

Now check the soup, if too thick, add a little chicken stock. To make it thicker, purée a cup or so in a food processor or blender.

Serve with rice and a hearty Syrah.

Enjoy