Louisiana Hot Sausage and
Black Bean Soup
EVERGOOD FINE FOODS
2 tablespoons vegetable oil
1 cup chopped onions
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 pound Evergood Louisiana Hot Link Sausage,
cut into 1/2-inch pieces
2 15-ounce cans black beans, undrained
2 cups chicken broth
1 cup orange juice
1. Heat a large saucepan over medium heat until hot.
2. Add vegetable oil and onions. Cook until onions soften and turn
slightly golden.
3. Stir in garlic and cumin. Cook briefly, but do not let garlic brown.
4. Stir in all remaining ingredients and bring to a boil. Reduce heat and
simmer for 15-20 minutes. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Grape Gazpacho
CASTLE ROCK VINEYARDS
1 small cucumber, seeded and chopped
1 Granny Smith apple, peeled and chopped
1 cup chopped tomatillos
1 pound Castle Rock Vineyards green seedless grapes
1 cup chopped walnuts, toasted
1 cup plain yogurt
1 cup white grape juice
1 teaspoon rice wine vinegar
6 mint leaves
Kosher salt
1. Place half of the cucumber, apple and tomatillos in the bowl of a food
processor. Add grapes, walnuts, yogurt, grape juice, vinegar and mint.
Pulse 9-10 times.
2. Pour into a bowl. Combine with the remaining cucumber, apple and
tomatillos. Season to taste with salt.
3. Refrigerate for 2 hours before serving. Makes 4 servings.
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