A Perfect Pantry
Mexican Sausage and Bean Soup
- PREP TIME
10 min - COOK TIME
28 min - READY TIME
38 min - SERVINGS
4
INGREDIENTS
- ½ cup dried black eye beans
- 500ml warm water
- 2 tbsp olive oil
- 500g thick beef sausages
- 1 brown onion, diced
- 2 cloves garlic, thinly sliced
- 420g can diced tomatoes
- 500ml beef stock
- 2 tsp Mexican chilli powder
- ½ tsp chilli flakes
- ½ tsp ground cumin
- 1 tsp dried oregano
DIRECTIONS
- In a bowl, combine the beans and water and allow to stand for 4 hours. Drain and set aside.
- In a frypan, heat the olive oil over a medium heat and fry the sausages for 5 minutes or until all are cooked through. Slice 1cm pieces and place into the soup maker jug.
- Add the onion and garlic to the pan and sauté until golden brown and then add to the soup maker jug.
- Add the tomatoes, stock, chilli powder, chilli flakes, cumin and oregano and place the soup maker blending lid on top and secure to the base.
- Select the ‘CHUNKY’ soup setting and then select the ‘START’ button.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing