"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bean Sausage Soup Recipe

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This recipe for Black Bean Sausage Soup, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

James Stohler
Added: Wednesday, December 10, 2008


1 lb black beans
1 lb turkey sausage (hot)
1/2 c. chopped onion
1 lg can beef broth
1 Qt. water
2 cans mex corn
2 16-oz cans stewed tomatoes (spicy)
1 tsp salt
1 tsp pepper
1 tsp hot sauce or ground hot chilis

Wash & cooke beans (soak over night in water and 1/2 c. baking soda). Rinse. Cook sausage and onions until brown. Pour off any fat. Add all remaining ingredients to corn and cook until beans are tender (2-3 hours). Serve with toppings.

Topping ideas: sour cream, cheddar cheese, green onion, tomatoes, tortilla chips and salsa




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