Mexican Black Bean Soup- In Memory of Sher

Sher's black bean soup recipe. Sher and I never met. We were what people refer to as bl...

Black Bean Soup Recipe
Sher's black bean soup recipe.

Sher and I never met. We were what people refer to as blogging acquaintances. We exchanged occasional comments on one another's blogs and admired each other's penchant for rustic Mexican recipes. Real food, with big flavor. Last Sunday lovely Sher passed away suddenly- from a heart attack. She was 59. Today food bloggers are joining in memory of Sher- and her enthusiastic love of good food- by posting one of her recipes. I suspect this would please her no end; as her blog title suggests, the first question asked by her family on any occasion is...

What did you eat?

Today we are collectively offering, One of your recipes, Sher!

Sher's friend Kalyn wrote about Sher that they shared the same taste buds, and although three's a crowd, I have an urge to raise my hand and say, Me too! Can my taste buds join? There was never a recipe on Sher's blog that did not inspire me. I loved the way she cooked. As I love the way Kalyn cooks.

I've yet to meet Kalyn in person- and now, more than ever, I am hoping we get to meet up and raise a margarita.

To Sher.

Black Bean Soup Recipe

Sher found this recipe in an issue of Food and Wine. I tweaked it slightly (more garlic and lime juice). Add any Southwestern style garnish you like- Sher suggests avocado slices and sour cream. Why not?

2 tablespoons extra virgin olive oil
1 medium sweet onion, diced
4 garlic cloves, minced
1 canned gluten-free chipotle chile, seeded and finely chopped (or use roasted chile- I did)
1 teaspoon ground cumin
1 teaspoon dried oregano
2 15-ounce cans black beans, drained
3 cups gluten-free chicken stock or canned low-sodium broth
3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Sea salt and freshly ground pepper

For garnish:

Sour cream, avocado slices, and lime wedges, if desired

In a medium saucepan, heat the olive oil over medium high until shimmering.

Add the onion and cook, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle or roasted chile, cumin and oregano and cook, stirring, until fragrant, about 2 minutes.

Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans. (I did not crush any beans.)

Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes.

Add the sausage to the beans, along with the lime juice and cilantro; season with sea salt and pepper.

Simmer the soup for 2 minutes to allow the flavors to mingle. Ladle the soup into bowls and serve.

Offer sour cream, avocado and lime wedges, if desired.

Glenna of A Fridge Full of Food wrote a moving tribute to Sher on her blog. Recipes posted for Sher today will be collected by Glenna here, her post The Comforts of Sher's Home.


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Gluten-Free Goddess®: Mexican Black Bean Soup- In Memory of Sher
Mexican Black Bean Soup- In Memory of Sher
Gluten-Free Goddess®
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