The Minnesota Farm Woman

I promised myself that I would not write about the weather or the cold temperatures this week. What I will do is offer you a spicy soup recipe that is sure to warm you right down to your toenails. It’s also fairly inexpensive to make, so that should help you when it comes time to pay your propane or electric bill. Since I can’t be outside in the garden, I often spend Sunday afternoons experimenting with recipes using what I have on hand. HE prefers plain country cooking and eats neither rice, beans, nor kale, so I’m sure he was relieved when I told him this soup was just for me…and for you.

Spicy Black Bean and Rice Soup

1/2 pound dry black beans 2 cups water

1/2 lb. dry-type sausage in casing, diced (andouille, chorizo, smoked, or polish will work, but the spicier the better) 1 medium green pepper, diced 1 medium onion, diced 1 carrot, diced 2 cloves garlic, crushed

1 10 oz. can Rotel diced tomatoes (may substitute a 14.5 oz. can regular diced tomatoes if you prefer it less spicy) 5 cups water 2 t. Cuban seasoning (or 1 t. dried oregano and 1 t. dried cilantro)
2 t. cumin 2 cups chopped fresh kale or spinach 1 cup cooked brown rice (leftover rice is fine)
salt and pepper to taste

Rinse beans and cover with 2 cups water. Cover and bring to a boil. Once beans come to a boil, turn off the heat and leave covered for about 20 minutes. Drain.
In a soup pan, saute diced sausage until lightly browned. Add green pepper, onion, and carrot; cook for 5 minutes. Add crushed garlic cloves, drained beans, tomatoes, water, and seasonings. Simmer on low heat until the beans are soft but not mushy, approximately 1 to 1 1/2 hours. Add kale and cooked rice the last 15 minutes of cooking time. This may be assembled and put in the slow cooker for about 6-8 hours, but don’t add the kale and rice until 30 minutes before serving. Serves six.