Bristol Bar & Grille's black bean soup

1 pounds cubed kielbasa sausage
1 pounds cubed bratwurst
2 pounds ground Italian sausage
cup olive oil
1 pound yellow onion, peeled and chopped
3 tablespoons minced garlic
4 15-ounce cans black beans, drained and rinsed
2 quarts water
2 ounces ham base  (about 2-1/2 Tbsp)
2 tablespoon lemon juice
2 bay leaves
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon basil
teaspoon cayenne
1 teaspoon thyme
4 tablespoons dry parsley
1 teaspoon ground black pepper
4 tablespoons brown sugar
4 tablespoons cornstarch
cup Madeira wine
Sour cream and diced red onion for garnish

Place the cubed kielbasa and bratwurst on a sheet, and cook in a preheated 350-degree oven for 20 minutes.

Cook Italian sausage in a skillet, breaking up the meat as it browns.

In a large soup pot, heat the olive oil. When shimmery, add onions and garlic and cook for 4 minutes, until onion softens. Add beans, water, ham base, lemon juice and all the herbs and seasonings and bring to a boil.

Drain the Italian sausage, and add to the mixture. Drain the fat from kielbasa and bratwurst. Add to beans. Lower heat, and cook for 1 hour.

Dissolve cornstarch in the Madeira. Add to boiling soup. Cook for 2 minutes. Serve with sour cream and diced red onion garnish.

Serves 6 to 8.

Courier Journal, Wednesday, 5 Nov 2008