This soup’s deep black color makes it ideal for Halloween. I make a big pot to serve after dark, when everyone in our house is exhausted after a long night of trick or treating.

Ingredients:

1 pound dried black beans
1 pound sweet Italian sausage
1 pound hot Italian sausage
3 tablespoons olive oil
4 cloves garlic, minced
1 large Spanish onion, peeled and diced
6 carrots, peeled and sliced
3 ribs celery, sliced
16 cups chicken or beef stock
1 can (6 ounces) tomato paste
2 teaspoons fennel seeds
1 cup sherry
6 dashes Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

Directions:

Place the beans in a large, deep bowl. Add enough water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

Preheat the oven to 350°F. Line a baking sheet or a roasting pan with parchment paper or foil. Place the sausages on the pan and bake for 25 minutes. Let cool on a plate lined with paper towels. Cut into 1/4 to 1/2- inch slices and set aside.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, carrots, and celery. Sauté for 10 minutes. Add the black beans and sauté an additional 5 minutes. Add the stock, tomato paste, and fennel seeds and bring to a boil. Reduce the heat to medium and simmer for 1^1/4 hours, or until the beans are very tender. Remove from the heat. Puree the soup in the pot using a hand blender or working in batches with a regular blender until very smooth. Return the pot to the stove. Add the sherry, sausage slices, Worcestershire sauce, red pepper flakes, vinegar, salt, and pepper. Simmer an additional 10 minutes.

Makes 10 to 12 servings.