Monday 25 January
We had soaked (overnight) and
crockpotted (all day) a mess of black beans, with no particular idea of what to
do with them. In the same way ("on
spec," as we often say), we had bought a pound package of smoked Italian
sausage by Ramundo Family, a local company that one of our Findlay Market meat
purveyors was trying out. They were good, if not
particularly Italian beyond being flavored with fennel. So we decided to go Mexican, with this
recipe.
Of course, we improved it to our
own tastes. You must have equal parts of
coriander as well as cumin; we only used a half a chipotle in adobo, which was spicy enough; and no chicken stock or
cilantro was needed for a savory and satisfying soup.
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