Black Beancassoulet Soup

2 lb Dried black (turtle) beans

1 1/4 c Best-quality olive oil

3 c Diced yellow onions

12 Cloves garlic, crushed

1 Very meaty ham bone or 2

-smoked ham hocks 8 qt Water

3 1/2 tb Ground cumin

2 tb Dried oregano

3 Bay leaves

1 tb Coarse (kosher) salt

1 tb Freshly ground black pepper

1 pn Cayenne pepper

8 tb Chopped fresh Italian

-parsley 1 3/4 To 2 pounds fresh garlic

-sausage 6 Sweet Italian sausage links,

-cut into 1-inch pieces 6 Hot Italian sausage links,

-cut into 1-inch pieces 1 lb Bratwurst, cut into 1-inch

-pieces 3 Medium-size sweet red

-peppers, cored, seeded, and -diced 1/4 c Dry sherry

3 tb Dark brown sugar

2 tb Fresh lemon juice

From The Silver Palate Good Times Cookbook. " Our black bean soup is a Silver Palate staple. In this recipe we've dressed it up with lots of hot and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices. This makes a meal when served with a crisp, tart green salad." Sour cream 1. Soak the black beans in water to cover overnight.

2. Heat 1 cup of the oil in a large heavy stock pot

over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes. 3. 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. 4. 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 1/2-inch slices. 5. Heat the remaining 1/4 cup oil in a large heavy

skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon. 6. In the same skillet, saute the bratwurst until

browned. Remove with a slotted spoon. 7. 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. 8. Add all the sausages and the red peppers and cook

for another 30 minutes. 9. Remove the ham bone from the soup, shred the meat

and return to the pot. Stir in the sherry, sugar, and lemon juice. 10. 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. 11. Ladle the soup into soup bowls and dollop each

serving with sour cream. Makes 16 portions. Posted by Kyosho Connick. Courtesy of Fred Peters.