I personally love spicy food, however I am separating toppings and garnishes on top as optional. If anyone loves spicy food, you will be in Heaven. For those that do not, the black bean soup is not painfully spicy. Feel free to serve over white rice and garnish with your choice of toppings. SOUP 1 2lb. bag dried black beans, rinsed in colander and stems or broken pieces removed 1 large can Rotel tomatoes with green chilie 8 oz (1 cup) chopped yellow onion 1 Tb chopped garlic 2-3 32-oz cartons chicken broth and water as needed 2 Tb dried cumin 1 Tb chili powder 2 tsp dried sage 1 tsp white pepper 1 Tb sea salt 1 Tb dried oregano 2 Tb chopped fresh basil TO GARNISH 1 Tb chopped green onion 1 Tb habanero hot sauce or salsa 1 Tb sour cream 1-2 Tb shredded cheddar or cheese of choice 1 link smoked chorizo sausage, cut up and sautéed Rinse beans in colander. Remove any pieces that may be brown or split. Add to a large stock pot. Add 2 cartons of 32oz chicken broth to beans. Add chopped onion, tomatoes, basil and dried spices. Bring to a boil over medium-high heat. Reduce heat and simmer for 3-4 hours, adding broth or water as needed, or until beans are soft and break open. Garnish with the choices above or personal preference. Serve with spicy cornbread (recipe posted on this site with taco sauce of choice). Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet