BLACK BEAN CHORIZO SOUP RECIPES

Steps:

• 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 potato masher to slightly thicken.

Steps:

• Drain the black beans, then, in a large enameled cast-iron casserole, combine them with enough water to cover by 3 inches. Add the bay leaf, thyme, parsley, quartered onion and 1 tablespoon of salt. Bring to a boil over moderately high heat. Reduce the heat to low, cover and cook until the 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 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 45 minutes.
• Ladle the soup into bowls and serve garnished with crema, avocado, radishes and cilantro. Pass lime wedges and warm tortillas at the table.