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Ingredients

2 cups dry black beans 2 cups water 2 skinless, boneless chicken breast halves - cut into 1 inch strips 4 (3.5 ounce) links sweet Italian sausage 4 bay leaves 1 teaspoon ground cumin 2 onions, chopped 3 cloves garlic, minced 1 tablespoon sherry 1 (6 ounce) can tomato paste

Nutrition Info

621.4 calories carbohydrate: 60.7 g cholesterol: 82.7 mg fat: 24.8 g fiber: 14.1 g protein: 40.2 g saturatedFat: 8.7 g servingSize: - sodium: 856.1 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans.
In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients.
Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.

5 to 7 servings

This recipe is based on the black beans that I eat at my favorite Cuban restaurant. Spoon over rice or eat straight.