Black Beancassoulet Soup
Submitted by sherry2
Massive pot of black bean cassoulet soup with garlic sausage, Italian sausage, bratwurst, and a meaty ham bone. Simmered for 5 hours with sherry, brown sugar, and lemon. Feeds 16.
YIELD
16 servingsPREP
30 minCOOK
5 hrsREADY
5 hrsClear your afternoon. This soup is a commitment, and every minute is worth it.
Two pounds of dried black beans simmer with a meaty ham bone, 12 cloves of garlic, cumin, oregano, and cayenne for two solid hours. Then garlic sausage, browned Italian sausages (sweet and hot), and bratwurst all join the pot along with diced red bell peppers.
Some of the beans get pureed and stirred back in for that thick, velvety body. Dry sherry, dark brown sugar, and fresh lemon juice go in at the end to balance all that smoky, meaty depth.
Five hours of cooking, sixteen bowls of some of the most satisfying soup you’ll ever make. Finish each one with a spoonful of sour cream and plenty of fresh Italian parsley.
Kitchen Tips
- This is a two-day project at its best. Make it Saturday, let the flavors meld overnight in the fridge, reheat Sunday. The difference is remarkable.
- Skim the foam religiously during the first couple hours. It keeps the broth clean and the flavor bright.
- Brown the sausages in the same skillet one type after another. Each batch builds more fond on the bottom of the pan, and all that flavor goes into the soup.
Ingredients
Directions
Soak the black beans in water to cover overnight.
Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and sauté until the onions are limp, about 10 minutes.
Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.
Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into ½-inch slices.
Heat the remaining ¼ cup oil in a large heavy skillet over medium heat. Add the Italian sausages and sauté until browned. Remove the sausages with a slotted spoon.
In the same skillet, sauté the bratwurst until browned. Remove with a slotted spoon.
After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes.
Add all the sausages and the red peppers and cook for another 30 minutes.
Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice.
Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings.
Ladle the soup into soup bowls and dollop each serving with sour cream.
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