Black Bean Soup with Sausage

Makes about 6 cups

1tablespoon extra virgin olive oil 8ounces sausage (we use andouille or spicy turkey sausage) 1cup chopped onion (about ½ large) ¾cup chopped red bell pepper 2garlic cloves, finely chopped ¾teaspoon dried oregano ¾teaspoon ground cumin ¼teaspoon ground coriander 4cups water 2⁄3pound dried black beans, rinsed well 1bay leaf ¼teaspoon ground cayenne ¼cup sherry 2teaspoons red wine vinegar 1¼teaspoons sea salt ½teaspoon lime zest

Nutritional information per serving (based on 1 cup): Calories 280 (20% from fat) • carb. 36g • pro. 19g • fat 6g • sat. fat 2g • chol. 30mg • sod. 720mg • calc. 85mg • fiber 9g

Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the sausage; cook until browned, about 4 minutes. Remove sausage; reserve. Add the onions, ½ of the red peppers, garlic, and spices. Sauté until softened, about 4 minutes. Add the water, beans, and bay leaf. Switch to the Soup function and set the timer for 1 hour and 30 minutes. Close the lid of the cooker and press Start. Once the audible tone has sounded to indicate the end of cooking time, open the lid of the cooker and stir in the reserved red peppers, sausage and the remaining ingredients. Serve immediately.