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!

Black Bean Quinoa Burgers

I've been eating a lot of veggie burgers lately and my favorite are some that I get from Jim's Meat Market on Northport Drive. They have great meats and they supply the Madison Mallards with veggie burgers. They're super easy and fast to cook--straight from freezer to grill or stovetop. They are a bit fragile, so I recommend cooking them in a pan or a grill pan, rather than straight on the grill--otherwise you risk having part go through the grate. I decided to try making some of my own variety and here's what I used:
1 can black beans drained and rinsed
1 cup cooked quinoa
1/2 small onion minced
1 large handful fresh basil (you could substitute other herbs or just leave them out)
1 Tablespoon garlic powder
1 teaspoon celery salt
1 teaspoon seasoned salt
1 teaspoon black pepper
2 pieces bread or 1/2 cup bread crumbs. I used frozen baguette chips that I keep on hand for making bruschetta.
Mix together in the food processor or mash by hand--you want the beans to be pretty well smashed. Form into patties and cook or freeze.
Note: quinoa is a super food--inexpensive and very high in protein and other nutrients. You cook it like rice-1 part quinoa to 2 parts water about 25-30 minutes. It is great to add to salads or soups or served as a side dish. It soaks up the flavors of whatever you put with it.
Let me know what you think of the veggie burgers, or even submit your favorite recipe on the comments section.
Enjoy!