BAJA SAUSAGE & BEAN SOUP

October 30, 2013 – Dinner-In-A-Bowl! Ole! This dish comes from our dear friends Eileen & Rafael who were on a 45 day tour with us in 2011. We enjoyed this at their home in South Surrey, BC.

Eileen & Rafael at the Tropic of Cancer

Eileen & Rafael at the Tropic of Cancer

Baja Sausage & Bean Soup – Crock Pot Recipe

1 tbsp. oil
4 fresh chorizo or hot Italian sausages – casings removed & crumbled
2 onions – finely chopped
2 carrots – halved lengthwise and sliced thinly
2 celery stalks- thinly sliced
2 garlic cloves – minced
2 tsp. cumin
1 tsp. oregano
1 can (20oz/796ml) diced tomatoes(with juice)
2 cans black beans &/or pinto beans (14-19oz/398-540ml)
2 cups chicken broth
1 cup corn kernels &/or mushrooms
2 tbsp. cilantro – fresh chopped
Sour cream & diced avocado – for garnish

Use a 5-6 qt. slow cooker. In skillet, heat oil and brown sausage being sure to break up. When cooked transfer to pot. Add onions, carrots, celery, garlic, cumin & oregano. Cook, stirring occasionally for 5 min. Add tomatoes & bring to boil. Transfer to pot stir in beans & broth. cover and cook on low for 6 hrs.or on high for 3 hrs. Stir in corn & cilantro. Cover and cook on high for about 20 minutes til corn is hot. Ladle into bowls and top with sour cream and avocado. Serve with warm heavy bread! Yummy!!

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