Black Bean Soup
Black beans, ground beef, and sausage are given an added kick with an unusual spice regime. This recipe is adaptable and can be adjusted to your family's taste. The recipe originated from Happy's Restaurant in Belle Plaine, Kansas.
Black beans, ground beef, and sausage are given an added kick with an unusual spice regime. This recipe is adaptable and can be adjusted to your family's taste. The recipe originated from Happy's Restaurant in Belle Plaine, Kansas.
- Carbohydrate 37.072340048842 g
- Cholesterol 317.514659 mg
- Fat 95.8414656326443 g
- Fiber 7.12905018141479 g
- Protein 83.760580116243 g
- Saturated Fat 33.96767664569 g
- Serving Size 1 1 Recipe (1026g)
- Sodium 2391.99221938192 mg
- Sugar 29.9432898674272 g
- Trans Fat 10.4628694819611 g
- Calories 1355 calories
Step-by-step
- Cook black beans according to package directions.
- Brown ground beef and sausage.
- Drain.
- Sauté celery and onions in small amount of meat grease.
- Add meats, celery, onions, broth, basil, Cajun seasoning, pepper and cayenne pepper to the bean mixture.
- Simmer on top of stove at least 30 minutes.
- Some water or more beef broth may be added if needed.
- Serve with your choice of crackers.
Combining ground beef, sausage, and black beans creates a hearty soup structure that benefits significantly from deliberate simmering techniques. Originating from Happy's Restaurant in Belle Plaine, Kansas, this regional preparation relies on building depth through rendered animal fats and botanical aromatics. Understanding how to manage the fat content and spice integration ensures a balanced final bowl.
- Drain the browned ground beef and sausage thoroughly after cooking to remove excess saturated fat before combining them with the remaining ingredients.
- Retain a small amount of the rendered meat grease in the pan to sauté the two cups of chopped onions and half a bunch of celery until translucent.
- Simmer the assembled mixture on the stovetop for a minimum of thirty minutes to allow the cellular walls of the celery and onions to soften completely.
- Adjust the consistency during the simmer by incorporating additional beef broth or water in quarter-cup increments if the liquid reduces too quickly.
- Substitute the half-pound of sausage with an equal weight of ground beef if a milder flavor profile is desired.
The botanical notes from the dry basil alongside the heat from the cajun seasoning and cayenne pepper penetrate the legume starches more effectively during a gentle, uncovered simmer. Proper moisture management guarantees the finished texture remains brothy rather than pasty.
