Friday, January 29, 2010

Black Bean and Chorizo Soup

I cooked off a pound of black beans in the slow cooker yesterday and I'm going to pick up a pound of Jordandal Farms Chorizo Sausage and make a big pot of Black Bean and Chorizo Soup. You can certainly put your own twist on this, but here's the basics:
1 # black beans, rinsed, soaked, rinsed again and cooked until tender
1 to 2 # Jordandal Farms bulk or link Chorizo Sausage
3 tbsp olive oil
1 cup diced onions
1 cup diced green pepper
1 cup diced celeriac
2 tsp sea salt
4-6 cloves garlic, minced
3 tbsp fresh ground cumin
2 tsp paprika
3 tbsp chili powder
8 cups broth of your choice (vegetable, chicken, veal, ham, whatever is on hand)
optional: 1 to 2 cups corn; 1 to 2 cups chopped greens (mustard, kale, whatever is on hand); 1 cup cooked rice (brown, white or wild will all work)
zest and juice of 1 lime
1/2 bunch cilantro, chopped
1/2 cup dry sherry (or 1 cup beer if you prefer)
salt & pepper to taste
In a large soup pot heat olive oil over medium heat then add onions, peppers, celeriac and 2 tsp sea salt. Saute until onions are transluscent. Add garlic, cumin, paprika and chili powder and cook about 2 minutes, stirring to ensure garlic does not burn. Add chorizo and cook until the chorizo is cooked through, approximately 8 minutes. Add broth and beans, and bring to a boil, then simmer for 20 minutes. Add corn, greens and/or rice (if using). Add lime zest and juice and sherry.
Just before serving, taste and add salt & pepper as needed.
Our favorite way to enjoy: With quesadillas!

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