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Black Bean and Chorizo Soup
30 min
3 hr 15 min
Serves : 4 to 6
Steps
- Drain the black beans, then, in a large enameled cast-iron casserole, combine them with enough water to cover by
- In the casserole, heat the olive oil. Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. Add the chopped onions, the garlic and cumin; season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the onions are tender, 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 the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and
- Ladle the soup into bowls and serve garnished with crema, avocado, radishes and cilantro. Pass lime wedges
Originally published at foodandwine.com. Reproduced for personal collection.
