Mexican Sausage and Bean Soup

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

1. In a bowl, combine the beans and water and allow to stand for 4 hours. Drain and set aside.
2. 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.
3. Add the onion and garlic to the pan and sauté until golden brown and then add to the soup maker jug.
4. 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.
5. Select the ‘CHUNKY’ soup setting and then select the ‘START’ button.