Black Bean Sausage Stew

INGREDIENTS
2    chorizo or other spicy sausage
2    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
1    medium red bell pepper, cored, diced
1 ½  cups celery, diced to ¼ inch (3 stalks)
6    cloves garlic, minced
2    cups low sodium chicken broth
2    cans (15 ounces) black beans, rinsed, drained
2    teaspoons dried oregano
2    teaspoons ground cumin
2    teaspoons chili powder
¼   cup sour cream for garnish

METHOD

Cut the sausages into half length-wise and then cut into small slices cross-wise. Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the sausage pieces and cook for 3 minutes, stirring occasionally. Remove with a slotted spoon and reserve.

Pour the second tablespoon of oil into the skillet and add the onions, peppers, celery and garlic.. Cook the vegetables for 10 minutes, stirring occasionally. Meanwhile, in a large sauce pan, add the broth (you can substitute 1 cup of white table wine for 1 cup of broth.) Add the beans, oregano, cumin and chili powder. Cook this over medium heat until the vegetables are done.

Add the vegetables to the sauce pan along with the sausages and bring to a boil. Reduce heat to a simmer, and cook for about 6 to 8 minutes. Remove from the heat and ladle into 4 soup bowls, topping each with a tablespoon of sour cream. Pass the sour cream with the stew for those who desire more.

Based on a recipe in Cooking Light magazine.