Who doesn’t love a flavorful, spicy black bean soup on a cold rainy night? This dish has a bit of spice that is easily tamed with a squeeze of lime juice and a drizzle of sour cream garnish. Serve with cornbread or hearty artisan bread, and a glass of full-bodied red wine. You’ll find a huge selection of dried beans at Kardarian Organic Farm’s booth at the farmers’ markets.
INGREDIENTS:
1 tablespoon vegetable oil
1 lb. dry Spanish chorizo sausage, finely chopped
2 cups chopped onions
1 small chili pepper, finely minced (or a large pinch of chili flakes)
2 tablespoons chopped garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper
1 pound dried black beans, washed
10 cups chicken stock
1 tablespoon butter
Garnishes
1 bunch cilantro, leaves removed and chopped
1 lime, cut into wedges
1 avocado, diced
Sour cream, if desired
METHOD:
In a large pot, heat the oil over medium heat. Add the diced chorizo and stir for 2 – 3 minutes. Add the onions and chili pepper (or pepper flakes). Saute for 3 to 4 minutes until the onion is translucent. Season with salt and pepper. Stir in the garlic, cumin, and oregano, add the black beans and cook for 1 minute. Add the chicken stock and bring the mixture to a full boil, then reduce the heat to low and simmer until the beans are tender, about 2 1/2 hours, stirring occasionally. Stir in the butter and re-season with salt and pepper to taste.
To serve, ladle soup into bowls and garnish with a sprinkle of cilantro, a lime wedge, a few pieces of avocado, and a dollop of sour cream if desired.
YIELD: 8 to 10 servings
