Feeling chilly and hungry? My spicy bean soup is on the table. Oh, joy! Warm up your bones with this rich, filling beans and pork sausage stew, and then go back for more!

– 4 cups of drained boiled or canned red kidney beans  – 2 pounds [0.9 kg] of raw pork sausage (see notes ) – 3 tablespoons of olive oil – 1 large red onion, chopped – 3 cloves garlic, crushed – ½ teaspoon of oregano powder – 1 pound [0.45 kg] of plum tomato, peeled, seeded, and chopped – 2 red bell peppers, chopped – 4 cups of vegetable broth  – 2 tablespoons of tomato paste – 1 tablespoon of habanero sauce  – 2 teaspoons of salt, or to taste – ½ teaspoon of freshly-cracked black pepper (or to taste) – A bunch of fresh cilantro, chopped  – 1 avocado


Remove the sausage from the casing and chop it. Heat the oil in the pot over medium heat. Add the sausage and cook, stirring until it browns.

Step 1:

Add the onion and cook and stir until the onion turns translucent. Add the beans, garlic, and oregano. Cook and stir until it's all heated through. Mix in tomatoes, bell pepper, 4 cups of vegetable broth, tomato paste, and 4 cups of water.

Step 2:

Simmer over low heat for 30 minutes, adding water as it becomes necessary to maintain the same level of liquid. Add the habanero sauce and cilantro and mix. Season with salt and pepper to taste and remove from the heat.

Step 3:

Chop the avocado and use it to garnish the soup alongside some cilantro leaves when it's time to serve.

Step 4:

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