Black Bean and Chorizo Soup Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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 tortillas, 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.

    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).

    Main Ingredient:

    black beans

    Category:  Soups

    Cuisine:  Southwestern

    Prep Time: 8 hour(s) 30 min
    Cook Time: 3 hour(s)

    Notes

    Make ahead: soup can be refrigerated for up to 4 days or frozen for up to 1 month.

    Source

    Food and Wine

    Posted By:

    mcarradmin

    Posted On:

    December 7, 2016

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