Ingredients:

  • 1 lb (450g) Andouille sausage, sliced into 1/4 inch medallions
  • 1 medium (150g) Yellow onion, diced
  • 1 medium (120g) Green bell pepper, diced
  • 2 stalks (60g) Celery, diced
  • 4 cloves (20g) Garlic, minced
  • 2 cans (15 oz / 425g each) Black beans, drained and rinsed
  • 4 cups (950ml) Low-sodium chicken broth
  • 1 tbsp (6g) Smoked paprika
  • 1 tsp (2g) Ground cumin
  • 1 bay leaf
  • 1 tsp (5g) Salt
  • 1/2 tsp (2g) Black pepper
  • 1 tbsp (15ml) Fresh lime juice
  • 1/4 cup (10g) Fresh cilantro, chopped

Instructions:

  1. Heat a large pot over medium-high heat. Add the sliced andouille sausage and brown for 3–5 minutes until the edges are charred and oils have rendered.
  2. Remove the sausage with a slotted spoon and set aside.
  3. In the remaining sausage fat, add the onion, bell pepper, and celery. Sauté for 5–7 minutes until vegetables are translucent.
  4. Stir in the minced garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.
  5. Pour in the rinsed black beans and chicken broth. Add the bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15–20 minutes.
  7. Use an immersion blender to partially blend a portion of the beans to create a creamy base. Stir the browned sausage back into the pot.
  8. Stir in the fresh lime juice and chopped cilantro just before serving.