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1
You'll need a large soup pot, a large skillet, and a blender.
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2
Follow instructions on Barzi package for sorting, rinsing, and soaking beans in the large soup pot.
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3
After boiling beans and letting soak for an hour or more, drain soaking water.
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4
Dissolve beef boullion in 12 cups of very hot water and add to beans in a large pot.
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5
Add Barzi seasoning packets, bay leaf, green pepper, and bring beans and boullion to a low boil.
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6
While soup is beginning to boil: in a large skillet, over medium heat, saute garlic, onion, and carrots in olive oil for about 10 minutes.
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7
Add to soup.
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8
Add a can of Rotel and let soup simmer (stirring occasionally) for about 2 hours.
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9
After 2 hours, turn off heat and let pot of soup cool for 30 minutes.
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10
While soup is cooling: in large skillet, over medium heat, saute smoked sausage in 2 tablespoons olive oil until sausage is lightly browned.
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11
When soup has cooled, remove bay leaf and green pepper from the soup.
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12
Then strain about two-thirds of the beans and put into a blender (add a 1/2 cup of the broth).
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13
(I fill the blender about 3/4 full with beans).
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14
Blend beans until smooth.
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15
Return beans to the soup pot.
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16
Rinse blender with about a cup of water and pour back into the soup.
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17
Now add the sausage and cumin to the soup, simmer for about another 45 minutes to an hour (depending on the thickness you like).
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18
Now taste the soup, and add salt and pepper to taste.
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19
It is best not to add salt or pepper before now because the sausage is salty and it will to make the soup a bit saltier after it's added.
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20
Add one to two cups of cooking sherry, let simmer for another 10 minutes.
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21
Serve with a dollop of sour cream on the top or sprinkle with cheddar cheese.
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22
Excellent with corn bread or biscuits.
