Last Thanksgiving, knowing how important my family is to me, and to demonstrate his commitment to me, Dallas volunteered to meet me in Maryland to spend the holiday at my parents' house. I took the train from New York on Tuesday night, and he flew in on Wednesday evening, in time for supper. As my parents were working on Wednesday and busy putting things together for our Thanksgiving meal, I decided I would cook dinner for everyone, especially for Dallas, who loves my cooking. One of the meals we enjoyed together several times in law school was my homemade chili, so I decided to make that. My parents were a few ingredients short, so I went to the store for some beans and other assorted goods. While I was browsing through the varieties of black beans, a tall, think black lady with short curly hair told me how much she loved black beans, and that if I loved them too, that I should try her recipe for black bean soup. She was making it to take to her Thanskgiving celebration, because people always requested it. I, not intending to be diverted from my chili, listened politely, but wasn't really interested until she told me the ingredients. The soup called for black beans, lentils, Italian style tomatos, sausage, and fresh spinach. It sounded good to me, so I thanked her and she left the aisle. A few seconds later, she popped back up, as I was looking for the lentils and Italian style tomatos. She was so excited that I was going to make her soup (I still purchased all the chili ingredients, in case it was a bust), that she led me around the store picking out the rest of the things I would need. I decided to add three different colors of green peppers to the mix for some color, and to use real Italian pork sausage instead of turkey kielbasa, as she recommended. I thanked her for the tip, and asked her for her name. She said it was Leola, I thanked her again, and went home.
When I arrived home, I cleaned up the kitchen and immediately started making the soup, just in case it sucked and I needed to quickly throw together the chili. It didn't suck. I could tell almost immediately that it was going to be excellent and very very easy, probably becoming a particular favorite of mine, as I adore black beans. My mom tasted it when she arrived home, and thought it was as good as I did. I left it on the stove while I went to collect Dallas from the airport. By the time we arrived home, everyone was there, including my Aunt P**. We all sat down to eat and everyone was raving about the soup, so I told the story of meeting Leola at the grocery store, and how she had led me around picking out various items and instructing me how to make the soup just so. My Aunt asked whether I was sure her name was Leola and what she looked like. She said that the woman sounded exactly like her friend Lola, whom my sisters, mother, and brother had all met. My aunt reminded me that I had even given the woman, along with another friend and my Aunt a ride home a few summers ago when my Aunt's car had broken down. I told her to call Lola right away and find out whether it was her. My Aunt started laughing hard on the phone, and told Lola the story. It was her at the store! She asked to speak with me and I told her how much everyone was enjoying the soup, and how happy I was that we met at the store. She said that she thought there was something about me that looked friendly or familiar and now she knew why. I told her that I was going to name the soup after her and tell the story each time I serve it. As the air here in Texas has turned slightly chilly (highs only in the upper 80s, low 90s!), I've been thinking of autumn and all the delicious autumn foods that I'm looking forward to. Lola's Sausage and Spinach Black Bean Soup is at the top of the list.
Ingredients:
one can lentil soup (Progresso works well)
two cans black beans
two cans Italian style tomatos
green, red, yellow peppers to taste
one pound of good italian sausage, removed from casings and crumbled (remove from casing and crumble before cooking the sauage -- you want something about the consistency of ground beef)
one bag of fresh spinach leaves (use 1/2 bag of frozen, if necessary)
Procedure:
Sautee the sausage and the peppers together in the bottom of a Dutch oven. When the sausage is completely cooked, dump all the ingredients into the pan and stir, except the spinach. Simmer together for an hour or so until the peppers are tender. Just before serving, wilt the spinach leaves into the soup and let cook about 2-3 minutes. Serve hot with a salad and warm corn bread.
