| 1 T. | Olive Oil |
| 1 lb | Smoked rope sausage, cut into 1" pieces |
| 2 cups | Rough cut Onions |
| 5 | cloves of garlic, minced |
| 2 cups | Chopped fresh tomatoes or canned (drained) |
| 1 1/2 Cup | Beef broth |
| 1 lb. | Cooked Black Beans |
| 3 T. | Chef Johnny's Bayou Black |
| 2 tsp. | Dried oregano |
| 2 T. | Garlic Hot Sauce |
| 1 T. | Salt |
| 1/2 cup | Chopped Green onion and tops for garnish |
| Sour cream for garnish |
In a large stockpot, heat the oil over medium-high heat. Sauté the sausage until lightly browned. Do not overcook. Remove the sausage with slotted spoon and set aside. Add the onion and garlic to the pot and sauté until onion becomes soft; do not brown. Stir in the tomatoes, broth, beans other spices and salt. Bring to a simmer and reduce the heat. Cover and simmer for about 30 to 45 minutes or until beans become soft. This is the best part. Remove about ¼ of the beans and some of the broth. Place in a food processor or blender and puree. Return to the stockpot and blend thoroughly. Return the sausage and continue to simmer an additional 15 minutes. Adjust seasoning with additional salt and Garlic Hot Sauce. Serve in bowls and garnish with a teaspoon of sour cream and a sprinkle of the chopped green onions.
© Chef Johnny 2000