Black Bean Soup

Instructions

1 This is a hearty, spicy soup. This recipe calls for Andouille sausage, a very
spicy smoked Louisiana sausage. You can substitute another sausage but be sure
to leave time to cook it if it's an uncooked sausage. The soup is good without
the sausage, too.
2 Pick through the dry beans for pebbles. Put the beans in a large pan, adding
water several inches deeper than the beans. Put the pan on the stove and bring
the water to the boil. Remove from heat and let the beans sit for 1 hour. Pour
off the water, and rinse well.
3 In a frying pan, saute the onion, garlic and celery in oil until vegetables are
tender, about 5 minutes.
4 Return the beans to the pan. Add the chicken stock, sauteed vegetables and ham
bone or knuckles of bacon. Bring the beans to the boil, reduce heat and let the
beans simmer, uncovered, for 1 hour.
5 Add cumin, cayenne, oregano, brown sugar, lime juice, red pepper and sherry.
Simmer the beans over low heat until they are tender, about 30 minutes longer.
Add water or chicken stock if necessary, as the beans must not dry out, and
there should be some excess liquid.
6 Puree the soup in batches in a blender or food processor.
7 Return the puree to the pan and reheat. Add the sausage and simmer about 10
minutes longer. To serve, top each bowl with a dollop of soured cream and
garnish with coriander and spring onions.