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.