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Andouille and Black Bean Soup



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Andouille and Black Bean Soup
Cooking Creole
Marcelle Bienvenu

The New Orleans Times-Picayune, October 11, 2001

“…And what could be better for a cozy supper than a rich soup accompanied
by hot assorted breads and perhaps a simple tossed green salad, followed by an
equally simple dessert such as custard or baked apples. What I find so wonderful about soups is that they can be made with just about any kind of vegetables. The produce section at most supermarkets offers a wide range of vegetables from asparagus to zucchini. All you need is a little imagination, some good broth
or stock (homemade or store-bought), a big pot and a little time…”

Makes about 6 servings

1 tablespoon olive oil
1 pound andouille, cut crosswise
into 1/4-inch slices
2 teaspoons chopped garlic
2 cups chopped onions
1/2 cup chopped celery
3 cups dried black beans
2 1/2 cups chicken broth
[or homemade stock]
1/4 cup chopped parsley
1 teaspoon dried leaf oregano
1/2 teaspoon ground cumin
2 bay leaves
1/2 teaspoon salt, more or less to taste
1/4 teaspoon freshly ground black pepper
Hot sauce to taste
Sour cream, chopped green onions and
chopped cilantro for garnish

In a large saucepan, heat the oil and brown the andouille, cooking for
about five minutes. Add the garlic, onions and celery and sauté for two
to three minutes. Add the black beans, chicken broth, parsley, cumin
and bay leaves. Bring to a boil. Then reduce the heat, cover and sim-
mer for two hours, or until the beans are tender and soft. If the mixture
becomes too thick during the cooking time, add more broth. Add the
salt and hot sauce.
If you want a creamier or smoother soup, puree half of the mixture in
a food processor and return to the pot. Or, you can mash some of the
beans against the side of the pot with the back of a wooden spoon.
To serve, garnish the bowls of soup with sour cream, green onions
and cilantro.

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