Black Beans are a delicious change from pinto beans and make a rich and thick soup.  Make it as hot as you like with the heat level of chile you choose to put in it!

Black Bean and Sausage Soup

      1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained

         1 lb smoked sausage, sliced thick

         2 bay leaves

         5 cups water

         1/8 teaspoon baking soda

         1/2 teaspoon salt

         4 Tbsp olive oil

         1 large yellow onion, chopped fine

         2 large carrots

         1 celery rib, chopped fine

         1/2 teaspoon salt

         4 medium garlic cloves, minced

         1 Tbsp ground cumin

         1 teaspoon chile powder

         2 cups chicken stock

         1 Tbsp molasses

         1 cup hot New Mexico chiles, chopped

         3 to 4 Tbsp lime juice

         Salt

         Chopped fresh cilantro

         Sour cream

         Avocado, peeled and chopped

Place beans in a 4 quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.

Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.  Quickly sauté the sausage for a minute or two, then remove to a bowl.  Add the onions, celery, sweet potato and 1/2 teaspoon of salt to the pan. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

Add the beans, their cooking liquid, chicken stock, molasses, and green chile. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the sausage to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.