Bean Soup With Sausage and More - Southwest Flavors

Ingredients

• 1 1/2 cups dried pinto beans or dried anasazi beans (preferred)
• 3 links hot Italian sausage or sweet Italian sausage

• 1 (15 ounce) can chicken broth
• 6 cups water
• 2 teaspoons salt
• pepper
• 2 garlic cloves, minced
• 1 leek, chopped or 1 medium onion
• 1 red bell pepper or green bell pepper, chopped
• 2 medium carrots, 1/3-inch slices
• celery, diced
• 2 teaspoons hatch chilies, diced or 1/2 teaspoon jalapeno
• 4 tablespoons fresh cilantro

Garnish (enough for number of servings that day)

• grated monterey jack cheese or mexican cheese
• chile
• cilantro

Directions

1. 1

   Check beans for debris and rinse. Place beans in large pot and add enough water to cover by 2 inches; bring to boil. Boil for 2 minutes; remove from heat and allow to rest, covered, for 1 hour.

2. 2

   Drain beans and put into sausage pot. Add water and broth, salt, pepper, garlic. Bring to boil and reduce to simmer; cook for total of 1-3/4 to 2 hours, partially covered.

3. 3

   Meanwhile, cook the sausage.

4. 4

   Take a break. This is a forgiving recipe! Add sausage and remaining ingredients as you peel, dice and chop.

5. 5

   To thicken, mash some of the beans.

6. 6

   Serve with cheese, chilies and cilantro as garnishes.