Black Bean And Sausage Soup

1. 1

   Place black beans in a large pot and cover with water, soak overnight until beans have doubled in volume. Rinse and drain beans. Set aside.

2. 2

   In a large dutch oven, heat olive oil over medium high heat. Add the smoked sausage and cook 4-5 minutes until it starts to render some fat and starts to brown.

3. 3

   Add the carrots, onion and jalapeno. Cook 3-4 minutes until vegetables start to soften, stirring occasionally.

4. 4

   Stir in the cumin and tomato paste and cook until vegetables and sausage are coated and mixture is fragrant.

5. 5

   Add the beans, bay leaves and stock. Cover and heat to boiling. Reduce heat to a simmer and continue cooking, stirring occasionally for 2 -2 1/2 hours until beans are tender.

6. 6

   Serve with fresh cilantro leaves, diced avocado and/or a few dashes of hot sauce, if desired. Saltines reinforce the homey nature of this soup!

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