Meaty 'Cuban Black Bean' Soup recipe

5 servings

2 cups dry black beans

2 cups water

2 skinless, boneless chicken breast halves - cut into 1 inch strips

4 (3.5 ounce) links sweet Italian sausage

4 bay leaves

1 teaspoon ground cumin

2 onions, chopped

3 cloves garlic, minced

1 tablespoon sherry

1 (6 ounce) can tomato paste

In a large bowl, combine the beans with the water and let soak overnight.

Beans will double in size so be sure to use a large enough bowl.

In the morning, drain and rinse the beans.

In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry.

Add enough water to cover all ingredients.

Bring to a boil and reduce heat to low.

Cover and simmer for about 30 minutes, or until beans are tender.

Add tomato paste to soup and stir until dissolved.