Black Bean and Chorizo Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 (3- to 4-ounce) link of spanish chorizo (spicy cured pork sausage), coarsely chopped |
1 medium onion, chopped |
1 large garlic clove, finely chopped |
1/2 green bell pepper, chopped |
1/4 teaspoon dried hot red pepper flakes |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
2 tablespoons olive oil |
2 1/2 to 3 cups chicken broth |
2 (15- to 19-ounce) cans black beans, rinsed and drained |
garnish: rounds of thinly sliced lemon and chopped fresh cilantro |
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. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.
2. Cooks' note: Soup keeps, chilled and covered, 2 days.
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