Black bean cassoulet soup Recipe

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Black bean cassoulet soup

Artist:	_	Yield:	16
Categories:	Soups & Stews, Vegetables	Rating:	0
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Ingredients:

2	lbs	Dried black (turtle) beans
1 1/4	cup	Best-quality olive oil
3	cup	Diced yellow onions
12		Cloves garlic, crushed
1		Very meaty ham bone or 2
		-smoked ham hocks
8	quart	Water
3 1/2	tbsp	Ground cumin
2	tbsp	Dried oregano
3		Bay leaves
1	tbsp	Coarse (kosher) salt
1	tbsp	Freshly ground black pepper
1	pinch	Cayenne pepper
8	tbsp	Chopped fresh Italian
		-parsley
1 3/4	lbs	Fresh garlic
		-sausage
6		Sweet Italian sausage links
		-cut into 1-inch pieces
6		Hot Italian sausage links
		-cut into 1-inch pieces
1	lbs	Bratwurst, cut into 1-inch
		-pieces
3		Medium-size sweet red
		-peppers, cored, seeded, and
		-diced
1/4	cup	Dry sherry
3	tbsp	Dark brown sugar
2	tbsp	Fresh lemon juice

Procedures:

1	From the silver palate good times cookbook.
2	" our black bean soup is a silver palate staple.
3	In this recipe we"ve dressed it up with lots of hot and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices.
4	This makes a meal when served with a crisp, tart green salad." sour cream Soak the black beans in water to cover overnight.
5	Heat 1 cup of the oil in a large heavy stock pot over low heat.
6	Add the onions and garlic and saute until the onions are limp, about 10 minutes.
7	Drain and rinse the beans and add to the stock pot.
8	Add the ham bone and 6 quarts of the water.
9	Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely.
10	Heat to boiling.
11	Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.
12	Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water.
13	Heat to boiling.
14	Reduce heat to low and simmer for 40 minutes.
15	Drain.
16	Remove casings and cut into ?inch slices.
17	Heat the remaining ?cup oil in a large heavy skillet over medium heat.
18	Add the italian sausages and saute until browned.
19	Remove the sausages with a slotted spoon.
20	In the same skillet, saute the bratwurst until browned.
21	Remove with a slotted spoon.
22	After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot.
23	Continue to cook for 30 minutes.
24	Add all the sausages and the red peppers and cook for another 30 minutes.
25	Remove the ham bone from the soup, shred the meat and return to the pot.
26	Stir in the sherry, sugar, and lemon juice.
27	10.
28	Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes.
29	Stir in the remaining 5 tablespoons chopped parsley.
30	Taste and adjust seasonings.
31	1Ladle the soup into soup bowls and dollop each serving with sour cream.
32	Makes 16 portions