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Black Bean and Chorizo Soup
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Brief Description
A hearty one-pot recipe perfect for making in big batches and freezing so comfort food is always close at hand (beans soak overnight before cooking).
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Main Ingredient
black beans
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Category: Soups
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Cuisine: Southwestern
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Prep Time: 510 min(s)
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Cook Time: 180 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make ahead: soup can be refrigerated for up to 4 days or frozen for up to 1 month.
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Posted By: mcarradmin
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Posted On: Dec 07, 2016
Number of Servings:
Ingredients:
- 1 bags - 16 oz. dried black beans rinsed and soaked overnight
- 1 - bay leaf
- 1 sprigs - thyme
- 1 sprigs - parsley
- 3 - onions 1 quartered and 2 finely chopped
- - kosher salt and pepper
- 1 1/2 tablespoons - extra-virgin olive oil
- 3 ounces - spanish style dried chorizo finely chopped
- 2 cloves - garlic minced
- 1 teaspoons - ground cumin
- 4 cups - chicken stock or low-sodium broth
- - Mexican crema, sliced avocado, thinly sliced radishes, cilantro sprigs, lime wedges and warm tortill optional, for serving
Directions:
Drain the black beans, then in a large enameled cast-iron casserole, combine them with enough water to cover by 3 inches. Add bay leaf, thyme, parsley and quartered onion and 1 tablespoon of salt. Bring to a boil over moderately high heat. Reduce heat to low, cover and cook until beans are just tender, about 1 hour.
Drain the beans and discard the bay leaf, thyme, parsley and onion. Wipe out the casserole.
In the casserole, heat the olive oil. Add chorizo and cook over medium heat, stirring occasionally, until starting to crisp, about 4 minutes. Add chopped onions, garlic and cumin; season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the onions are tender, about 10 to 12 minutes.
Add the stock and 2 cups of water and bring to a boil. Return the beans to the casserole, cover, reduce heat to low and continue cooking until beans are very tender and soup has thickened, about 1 hour and 45 minutes.
Ladle soup into bowls and serve garnished with crema, avocado, radishes and cilantro. Pass lime wedges and warm tortillas at the table.
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