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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 11:49 pm (UTC)
basilwhite: Wowie.

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