This week is an international themed week with my circle of Southern SOLE Food Challengers. I made a crock pot soup yesterday that will feed us for a few days. It is based on my favorite Caribbean style spicy black bean soup, but as usual, going off into Use Up the CSA direction.
Here is the recipe that I used. Open two 15 ounce cans of organic black beans and put in crock pot with at least the equal amount of chunky tomato sauce. I used my homemade version from my garden tomatoes. I put them in right from the freezer. That is the base.
Here is where I deviate. I added all the CSA greens I had from a week ago. Kale, chard, curly endive and green leaf lettuce. This filled my crock pot to the rim, but it will cook way down. I added a splash of olive oil and a splash of balsamic. I grated three garlic cloves and a healthy amount of ginger into it.
I had an andouille sausage in the freezer from an earlier trip to the farmer’s market in Silver Spring. I cut it up into small pieces. Then, added a healthy dose of sriracha sauce. Jerk seasoning would work, as well. A large pinch of salt and some cayenne.
Let it cook on high for at least four hours. It will be served with dinner tonight, as I like my soups to age a day before I serve them. I will open a bottle of Linden Rosé’ but a good local beer will also work.