Black Bean Soup 2 (30 min)
Ingredients
- 1.5 c chicken broth
- 3 oz chorizo sausage (diced medium)
- 1/2 c onion (chopped coarse)
- 1/2 red bell pepper (cored and chopped coarse)
- 1 T minced garlic
- 1/4 t salt
- 3 c cooked black beans (divided: 2 cups + 1 cup; or two 15-oz cans, rinsed)
- 1/2 c water
- 1/2 t dried oregano (or 1/2 T fresh)
- 1/4 t ground cumin
- 1/4 t cayenne
- 2 T minced cilantro (fresh)
- tabasco
- 1 lime (quartered, for serving)
Method
1. Heat broth: Bring broth to a boil, covered, in a large saucepan; set aside.
2. Cook chorizo: Meanwhile, cook chorizo in large Dutch oven over medium heat until browned and fat is rendered, about 5 minutes.
3. Process aromatics: While chorizo cooks, pulse onion and bell pepper in food processor until finely minced, 20-30 seconds, scraping down sides of bowl as needed.
4. Cook sofrito and puree beans: Stir processed vegetables, garlic, and 1/4 tsp salt into duch oven and cook until vegetables are dry and beginning to brown, 6-8 minutes. While vegetables cook, puree 2 cups of beans together with the water in the food processor until smooth.
5. Toast spices, add broth and beans, and finish: Stir oregano, cumin, and cayenne into Dutch oven and cook until fragrant, about 1 minute. Stir in broth, pureed beans, and remaining whole beans. Bring to simmer and cook until whole beans have warmed through, about 5 minutes. Off heat, stir in cilantro and season with salt and Tabasco to taste. Serve with lime wedges.
Notes
SJ Note 25 Jan 2016: This was not good. It was edible, just, but probably because we were really hungry. It also looks disgusting. It's for a true fan of black beans only.