For those of you who have read some of my posts know I recently was gifted with a trip to Nouvelle Orlèans, well I miss it so and decided to make a dish incorporating some of the memorable flavor of the city.
As I have also mentioned previously, in my trials of different flavor combinations using tea, I find soup to be most forgiving in adjusting recipes to taste.
This Fall Smokey Bean Soup combines Lapsang Souchong with the spice of Andouille Sausage for the Cajun flavor.
So out comes the crock pot, which gets much use in the colder months and in with the
2 (15 ounce) cans of black beans drained
4 cups chicken broth
1 (14.5 ounce) fire roasted diced tomatoes (Hunts is the brand I used)
2 links (about 1/2 lb) andouille sausage
1 medium shallot (minced)
1 clove garlic (minced)
1 large carrot
1 teaspoon Lapsang Souchong (ground fine)
1/4 teaspoon ground cumin
1 bay leaf
1/4 cup cheddar cheese (grated)
1/4 teaspoon salt (more salt can be added later to taste)
In your slow cooker, combine beans, broth, tomatoes, sausage, shallot, garlic, Lapsang Souchong, cumin. bay leaf and 1/4 teaspoon salt. Mix well. Cover and cook on high for 4 hours. For those who are vegetarian, tofu with a little added chilli powder could be a substitute but added later in the cooking process about 2 hours. Add your grated cheese topping and serve.