Black Bean and Chorizo Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In my crusade to get more chorizo recipes on this site i add this one. Ingredients:
1 (3 ounce) spanish chorizo sausage, coarsely chopped (spicy cured pork sausage) |
1 medium onion, chopped |
1 clove garlic, finely chopped |
1/2 green bell pepper, chopped |
1/4 teaspoon hot red pepper flakes |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
2 tablespoons olive oil |
2 1/2-3 cups chicken broth |
2 (15 ounce) cans black beans, rinsed and drained |
Directions:
1. Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
2. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
3. Lightly mash beans with potato masher to slightly thicken.
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