ITALIAN SAUSAGE AND BLACK BEAN SOUP

1 3/4 pounds hot Italian sausage, divided use
1 tablespoon olive oil
4 cloves garlic, peeled, finely chopped
2 medium onions, peeled, finely chopped
2 celery ribs, washed, ends removed, finely chopped
3 cups dried black beans
2 1/2 quarts chicken stock
4 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 bay leaves
1/2 teaspoon salt, divided, or to taste
Sour cream, for garnish
Chopped chives, for garnish
Cilantro, for garnish, optional

Remove the casings from 1 pound of the sausage.

In a large saucepan or soup pot, warm the olive oil over medium heat. Add the sausage meat and saute, breaking up the meat with a wooden spoon, until lightly browned, about 5-10 minutes. Pour off all but 3 tablespoons of the fat; depending on the sausage, you may have less fat.

Return the pan to the heat and add the garlic, onions and celery. Saute about 3 minutes, until the onions are translucent.

Add the black beans, chicken stock, parsley, oregano, cumin and bay leaves. Bring to a boil, then reduce the heat, cover and simmer gently until the beans are tender, about 2 to 2 1/2 hours. Halfway through the cooking, add 1/4 teaspoon salt and water, if necessary, to keep the beans moist.

When the beans are tender, remove and discard the bay leaves. Remove a few ladles of beans from the soup and puree them in a food processor fitted with the metal blade or a blender, being careful not to burn yourself on the hot beans. Return the pureed beans to the soup pot. Taste and adjust the seasonings, adding the remaining salt if desired.

Meanwhile, cut the remaining sausage into 1/2-inch slices. Saute the slices in a nonstick frying pan over medium heat until browned, about 5 minutes per side.

TO SERVE:
Ladle the soup into warmed bowls. Garnish with sausage slices and a dollop of sour cream topped with chopped chives and cilantro, if desired.

Cook's note: The soup also can be served over rice.

Source: The Rossi family cookbook "Breaking Bread" (self-published)
Makes about 4 quarts of soup