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Tue, Jul. 28th, 2009, 07:20 am
Cilantro es famoso

EDIT: forgot the secret ingredient.

I hit A+ with my 1st attempt at black bean andouille stew. Nommy nom nom!

SAUSAGE AND BLACK BEAN SOUP: 1 onion, chopped 2 cloves garlic, minced 1 (15 ounce) can black beans, undrained 1 (14.5 ounce) can stewed tomatoes 1 (10.5 ounce) can condensed beef broth 1/2 cup chunky salsa 1/2 cup water 12 ounces chorizo or andouille sausage 1/4 cup chopped fresh cilantro 4 Ritz crackers, pulverized In a large saucepan over medium heat, combine the oil, onions and garlic. Saute for 8 minutes, or until tender. Add the beans, tomatoes with liquid, broth, salsa and water. Fold the pulverized crackers into the soup. Bring to a boil over high heat. Cut sausage into 1/2 inch slices and stir into soup. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Ladle soup into bowls and sprinkle with cilantro.

Mon, Jul. 27th, 2009 05:24 pm (UTC)

That sounds delightfully delicious! Or would that be delicioso? Or maybe Dali-oso? :)

I am going to remember that one, because it sounds so good that I won't be able to make it to the weekend without it!

Mon, Jul. 27th, 2009 11:49 pm (UTC)
basilwhite: Wowie.

I'm tellin' ya, wowie. I'm seriously thinking of making this again the next time I cook.

Mon, Jul. 27th, 2009 05:32 pm (UTC)

Wouldn't cooking the garlic as long as the onions make the garlic kind of bitter?

Barring that, I'm definitely going to try this one!

Mon, Jul. 27th, 2009 11:47 pm (UTC)
basilwhite: I thought so too, but as soon as the water steams out, that's the cue to add the onions.

I thought so too, but as soon as the water steams out, that's the cue to add the onions.

Add fat. Add driest vegetable until the water steams out. Add the next dryest vegetable until the water steams out. Repeat until out of veggies. Add meat and cover. Then add herbs.