Black bean soup with blood sausage.

Step 1

Pour boiling water overnight over the beans, add salt, bay leaf, thyme, rosemary and sage. Bring to the boil, cover and simmer at a low temperature until tender, about two and a half hours.

Step 2

Then remove the bay leaf and put the beans into the boiling broth.

Step 3

Chop the garlic, onion and chili pepper and sauté in butter.

Step 4

Peel the blood sausage, cut into small pieces and add to the sauteing. Crush the sausage with a fork and fry for a few minutes, until lightly browned.

Step 5

Then put into the stock with the beans and simmer with the lid closed for 10 minutes.

Step 6

Serve the soup with chopped greens. Bon appetit!