Black Bean Soup

1 lb  Black Beans 
1/2 lb Pork Sausages Chopped
2 Tbsp  Olive Oil   
 1 ea  Onion  Chopped fine 
 6 cloves  Garlic  Chopped 
 1 ea  Green Pepper   
 1 tspn Paprika   
 1/2 tspn  White Pepper   
 2 ea  Beef Cubes    
 1 tspn  Cumin  Ground 
    Salt   

Cover beans with water and soak for a few hours at room temperature or overnight in refrigerator. Rinse and drain.

Heat oil in large saucepan. Sauté sausages, onion, green pepper and garlic in low heat until the onions are done.  Add cumin, paprika and white pepper. Add stock and black  beans.  Bring to a boil. Cover, reduce heat and simmer until beans are very tender (mushy), about 1:30 hours or longer.

Puree 1 cup of the cooked beans in blender and return to pan. Mix and add salt.  Taste and adjust seasoning if necessary.

One may add white rice to soup when serving.

 

 

 

 

 

 

 

 

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