• 4 links Zweigle’s Italian Sausage, roughly chopped
  • 14 oz. can of black beans
  • 14 oz. can of white beans
  • 2 bay leaves
  • 6 tbsp. kosher salt
  • 2 tbsp. extra virgin olive
  • 3 carrots, rough chopped
  • 1 onion, rough chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, roughly chopped
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. cayenne pepper
  • 1/2 tsp. dried oregano
  • 1/4 cup of port wine
  • 5 cups of beef stock or broth
  • 1 cup water
  • Salt and pepper
  • Garnish: Mix 1/2 cup of sour cream and 1-1/2 tbsp. of fresh cilantro together


  1. Heat oil in heavy-bottom pan and render Zweigle’s sausage for 5 minutes on medium heat.
  2. Add the black beans and bay leaves and simmer for 30 minutes.
  3. Add the carrots, onion, celery, garlic and salt and cook for 8-10 minutes on low heat, stirring often, until softened. Stir in the cumin, cayenne, and oregano, season with salt and pepper to taste.
  4. Remove the bay leaves. Then add the port wine, beef stock (broth) and water. Stir to mix all the ingredients together.
  5. Bring to a boil, reduce the heat, cover, and simmer gently for approximately 20 minutes, stirring often.
  6. Transfer roughly half the soup to a food processor and puree to semi-smooth. (You can use an immersion blender, which is easier if you have one). Return the latter back to the pan, combine and stir until combined well.
  7. To serve, ladle soup into bowl and swirl in 1 tbsp. of cilantro sour cream mixture into hot soup.
  8. Note: Substitute Zweigle's Polish Sausage or Chicken Chorizo for the Italian Sausage to change it up.