Cooking Directions
In a food processor, chop the garlic. On a cutting board, chop onions, celery, and carrot. You don't have to chop them fine, because the next step is to add them to the food processor to chop them fine.
Cut the sausage into bite-sized pieces. Add oil to pan, heat over medium heat. Add sausage. Cook until brown and the fat is rendered. Remove sausage with a slotted spoon and set aside on a plate. Add cumin to the pan and stir for about 1 minute in the sausage grease. Reduce heat to medium low so we can sweat the mirepoix. Add garlic, onion, carrot, celery mixture to the pan with the salt, oregano and bay leaves and sweat. This will take 10 minutes – it will be done when the onions are translucent. Stir occasionally.
We are going to wash and strain the beans. I want to keep a little bit of the juice from the cans – essentially strain the first can of beans and catch the juice, put the juice in the pot, then strain and rinse the other two cans of beans. Add the beans to the pot, bring to a boil, and then reduce heat to simmer.
When the vegetables are ready, add the beans and chicken stock to the vegetables, bring to a boil, and then reduce to simmer for 5 minutes.
Scoop out 1 cup of the beans and liquid and puree in the food processor. Return the puree to the pan and add the sausage. Continue to cook for 5 minutes at medium heat.
Remove the bay leaves. Stir in the lime juice and serve over rice.
|
