The 1970s, Revisited

Several weekends ago, we had a cold, rainy spell - the leftovers from a Pacific storm that swept California.

Mark and I were at Trader Joe's that Friday evening planning all the meals for the three-day weekend so we wouldn't have to leave the house - or get out of our pajamas - if we didn't want to.

Walking up and down the aisles we discussed every meal and it's menu. We were down to planning one final meal when, standing next to the canned beans, Mark asked, "What can we do with chickpeas?" Looking behind me toward the beans, I missed the chickpeas and my eyes settled on the black beans.

I took a quick mental trip to my freezer and back. I had some beautiful pork sausages from the farmers market, as well as shallots and carrots in the fridge. I felt a black bean and sausage soup coming on.

I haven't had black bean soup in over 20 years. When I met Mark he ate no legumes other than frozen peas.

For me, there was no eating black bean soup outside the home, because most everyone adds a ton of garlic to their black beans soup. 

In the past few years, Mark has discovered the wonders of legumes, so when I mentioned my idea, he got very excited. We added some Greek yogurt and cilantro (for garnishes) to our market basket, and we were on our way.

Making this soup took me back to my music conservatory days in the 1970s, when I would make all variety of bean soups because they were inexpensive, flavorful, filling, and quite healthy. Like many college students, I dabbled in vegetarianism - sadly, not for virtuous reasons of saving the planet, or for the animals, but out of self-defense. College cafeteria food was scary. What was that mystery meat we were served on a regular basis?

Me in my conservatory days... ah, the wasted waistlines of youth!

The black bean soup of my college days was vegetarian, I am sure. What music student can afford meat? Today's recipe can easily be made vegetarian by using veggie broth and leaving out the sausage. Go one step further and leave off the yogurt to make it vegan/dairy-free.

As the soup simmered on the stove, the aromas filled the house and I was awash with memories from that earlier time. The simplicity of my college days came back, and I had a momentary wish to be young again. Then I came to my senses and remembered that being young was hard, and college was a lot of work; I enjoy being old. It’s better to be young at heart.

In the end, I don't need to be a young, starving, miserable, emotionally-incapacitated student-musician to enjoy black bean soup. Everything has worked out exactly the way it should, and happiness and black bean soup are mine, simultaneously.

~ David

Black Bean and Sausage Soup

2 tablespoons olive oil

2 links best-quality sausage (I used pork brats frm Starbar Ranch), cut in slices *

3 shallots, peeled and diced

1 large carrot, peeled and diced

1/2 teaspoon ground coriander
3 cans black beans, drained and rinsed

1 tablespoon tomato paste

4 cups broth (I used beef, but chicken or veggie is fine)

nonfat Greek yoghurt, for garnish
4 tablespoons grated hard sheep's cheese

4 tablespoons chopped fresh cilantro, for garnish

     * I find sausage easiest to slice when they are still mostly frozen.

Put the oil in a 4-quart soup pot over medium-high heat. Sauté the sausage slices until browned on both sides. Remove them from the pot and place them on a plate. If you wish to have smaller pieces in your soup, quarter the slices.

Add chopped shallots and carrot to the pot and sauté in the sausage pan drippings. When soft, add the oregano, chipotle, cumin, and coriander; cook, stirring, for 1 minute. Add the drained and rinsed beans and tomato paste; stir well and cook for 1-2 minutes. Add the broth and bring to a boil. Reduce heat and simmer for 45 minutes.

Using an immersion blender, purée most of the soup leaving about a quarter of the beans whole. Add the sausage back to the pan and simmer for 5 minutes longer.

Serve with a dollop of yoghurt; sprinkle each serving with the cheese and cilantro.

Serves 4 as a hearty main course.