Not the greatest looking picture--but the soup is very nice. This is a fast and easy recipe that I made for the first time today. It took less than 30 minutes, but tasted like much more labor was spent making it. The rich, smokey taste comes from chipotles and smoked kielbasa sausage. It also contains Penzeys Mexican oregano, so that makes it a good candidate for Weekend Herb Blogging, the brainchild of Kalyn, of Kalyn's Kitchen. And this week, WHB returns home to be hosted by Kalyn!
Mexican oregano comes from a different family than European oregano and has a slightly sweet, stronger taste that's ideal for dishes containing chilies. It contains high amounts of antioxidants and is prized for it's medicinal properties in some cultures.
This is a simple recipe, which I appreciated today. I wasn't in the mood to cook, but didn't want to resort to another rotisserie chicken from the grocery store. I found this recipe in Food & Wine, where it was labled "Fast" and a "Staff Favorite". I've found that when the staff at Food & Wine like something, it's usually pretty good. For this soup, you saute chopped onions, garlic, oregano, diced chipotle, and cumin for a few minutes. Even though it contains a chipotle chili, it isn't hot. I used a chipotle from a can of chipotles in adobo sauce.
The next step is to add chicken stock and canned black beans to the broth. At this point, the soup tasted pallid, but simmering it for 15 minutes made the flavor bloom and the soup was transformed into a rich and savory concoction.
Thin slices of browned sausage and cilantro were then added. You didn't think I could make a Mexican dish without cilantro, did you? But, the star here is oregano. So, pretend you didn't see the cilantro.
Mexican Black Bean Soup With Sausage (Food & Wine)
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, very finely chopped
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
Two 15-ounce cans black beans, drained
3 cups chicken stock or canned low-sodium broth
3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
Salt and freshly ground pepper
Sour cream and lime wedges, for serving
In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.