Ingredients

The following ingredients have 4 Servings
  • 12 ounces andouille sausage (I used a chicken andouille sausage)
  • 2 teaspoons olive oil
  • 1 large purple onion, diced
  • 5 large cloves garlic, minced
  • 1 teaspoon cumin
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon ancho powder
  • 4 cans black beans, drained (I like Bush's brand)
  • 2 1/2 cups chicken broth, plus extra if desired
  • 1 teaspoon Worcestershire
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/8 - 1/4 cayenne, if desired
  • 2 bay leaves
  • 1 red bell pepper, diced
  • 1 orange or yellow bell pepper, diced
  • cilantro, sour cream, and lime wedges for garnish

Instruction

  • Cut the andouille sausage into half moon slices. Brown in a large dutch oven over medium-high heat, adding olive oil if necessary.
  • When brown, remove and set aside in a bowl. Add olive oil to the dutch oven and saute the onion and peppers over medium heat until golden and tender, about 3-5 minutes.
  • Add the garlic, cumin, smoked paprika, and ancho powder and saute an additional minute.
  • Meanwhile, drain 1 1/2 cans black beans.
  • Add to a food processor or blender with 1 1/2 cups of broth. Puree until smooth.
  • Add to the dutch oven with remaining broth and beans.
  • Return the sausage to the dutch oven along with the Worcestershire, salt, pepper, cayenne (if desired), oregano and bay leaves.
  • Bring to a slow boil, then turn heat to low and cover halfway with a lid. Simmer for 20 minutes.
  • Remove bay leaves and serve topped with cilantro, sour cream, and lime wedges.