Recipes from Local Restaurant Chefs

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Spicy Cuban Black Bean & Sausage Soup
(serves 16-20)
from former Bahama Billy's in Carmel, California
Ingredients:
2 T. vegetable oil 8 cups cooked black beans
1 lb. Mexican chorizo sausage 10 cups chicken broth
1 lb. bacon, chopped into 1/4" pieces 2 cans chopped tomatoes
1 yellow onion, minced 1 cup dry sherry
3 garlic cloves, minced 1/2 cup cornstarch
1 tsp. ea. ground cumin, dry oregano, chili powder 1/2 bunch cilantro, chopped
Preparation:
  • Heat oil in large heavy pot.
  • Remove casing from sausage.  Add sausage and bacon to pot.  Brown well.
  • Add onion, garlic, cumin, oregano, and chili powder.  Cook over med. heat until onion is soft.
  • Add beans, broth, and tomatoes.  Bring to boil.  Simmer for a few minutes.
  • Transfer soup in batches into food processor.  Pulse to partially puree.  Leave a few cups of soup unblended. 
  • Combine blended and unblended soup in pot.  Bring back to boil.
  • In separate bowl, mix sherry and cornstarch.  Add to soup.  Simmer for a few minutes to cook cornstarch.  Turn off heat.
  • Stir in cilantro.
  • Serve with fresh salsa, avocado, and sour cream.  Freeze excess soup for future use.

 

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