1 T olive oil
1 yellow onion, diced
1/2 large red pepper, diced
2 stalks celery (including the leaves), diced
1 large carrot, peeled and diced
14 oz smoked pork sausage, sliced lengthwise in half and then cut into chunks
1 T cumin
1/4 t ground black pepper
2 bay leaves
1 Serrano pepper, minced
1 (15 oz) can tomatoes, diced
3 cups chicken stock, unsalted
4 (15 oz) cans black beans, drained and rinsed
1/4 cup cilantro stems, chopped
2 oz pimentos, diced
1/4 cup cilantro leaves, chopped (for garnish)
In a large pot, heat the olive oil over medium heat until it shimmers. Add the onion, red pepper, celery, and carrot. Saute until the veggies soften, about 7 minutes.
Add the sausage, turn the heat up to medium high and sauté until browned bits begin to accumulate.
Reduce the heat to medium and add the cumin, black pepper, bay leaves, and serrano pepper. Saute for 2 minutes.
Add the tomatoes, stock, black beans, cilantro stems, and pimentos. Bring to a simmer, cover, and cook for at least 1 hour. You may cook longer, just watch that the liquid does not reduce too much.
Remove the lid near the end of cooking and the liquid will thicken a bit.
Serve over brown rice and sprinkle with cilantro leaves for a delightful fresh flavor.