Black-Eyed Bean and Sausage Soup 450 g Pumpkin
2 Onions
2 Garlic cloves; unpeeled
1 tb Olive oil
1 c Black-eyed beans; soaked overnight
1 Carrot; peeled and chopped
1 350 gram can tomatoes
10 c Chicken stock or water
6 Chipolata sausages
Salt and freshly ground pepper
2 tb Parsley; chopped
Chop the pumpkin and onion into rough wedges, toss with garlic and oil in
roasting pan and bake at 180C/360F for 1 hour. Cut off the skins and chop
the flesh.
Drain the beans and place in a large pot with carrots and plenty of cold
water and cook for 30 minutes.
Combine the pumpkin, onion, garlic, tomatoes, beans, carrots, salt and
pepper and add the stock or boiling water.
Cook for another 20 minutes, stirring occasionally.
Prick the sausages and grill until well-browned. Add to soup with parsley
and serve with crusty bread.
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