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March 20, 2006
Black Bean Soup with Chorizo (A Work in Progress)
Here's another recipe (a somewhat more original one, thank you, but note the disclaimer above and proceed with caution). I think I've just stepped over some sort of blog boundary by posting a recipe. Also, eight of the last ten posts are about food. Is this a food blog now? I hope not, because I don't think I'm quite qualified to be dispensing food advice. Information about forays into new food territory, yes, but recipes ... well, just take everything with a grain of salt (pardon the pun).
We just finished making this and the apartment smells wonderful. The chorizo has enough flavor to transform a regular black bean soup into something really good.
Start with a regular black bean soup recipe -- we adapted the Cuban one in Joy. At some point, add chorizo. Here's what we did.
We sauteed the following in a soup pot until it was soft:
1 yellow onion, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2 plum tomatoes, chopped
12-15 half-inch slices of good chorizo
salt and pepper
Then we added 2 cups of black beans that we'd soaked overnight and then simmered in water for an hour, along with a cup or two of vegetable broth (I'm thinking canned beans would work fine, too). We mashed up the beans some and then simmered it for another hour. The beans still aren't quite as soft as we'd like, but the flavor, thanks to the chorizo, is great.
I think some sort of green topping might be appropriate -- scallions or chopped cilantro, maybe? Joy suggests Cuban-style toppings like onions and chopped hard boiled eggs. I tend to like yogurt or sour cream on top, too. Sherry is good (oops, forgot to add that). We have enough soup to feed ourselves for a week, so we'll play around and see what works.
Posted by csageday at March 20, 2006 09:47 PM