Meaty 'Cuban Black Bean' Soup

Servings: 4

"A meaty black bean soup with sausages and chicken cooked with bay leaf, cumin and tomato paste. A splash of sherry added immediately before serving brightens the flavors."

INGREDIENTS:
310 g dry black beans
380 ml water
1-5/8 skinless, boneless chicken breast
halves - cut into 1 inch strips
290 g sweet Italian sausage
3-1/4 bay leaves
2 g ground cumin
1-5/8 onions, chopped
2-1/2 cloves garlic, minced
10 ml sherry
3/4 (6 ounce) can tomato paste

DIRECTIONS:

1. 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.
2. 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.
3. 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.