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Cuban Black Bean Soup with Chorizo
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| 1 (16-ounce) package | dried black beans, soaked overnight in water and drained |
| 1 medium-sized | onion, chopped |
| 2 cloves | garlic, mashed and minced |
| 1 to 2 tablespoons | olive oil |
| 1 jalapeño chile, ribbed, seeded, and minced (optional) | |
| 6 cups | low-sodium chicken broth |
| 2 tablespoons | red wine vinegar |
| 2 teaspoons | chili powder |
| 1 teaspoon | ground cumin |
| ½ teaspoon | coriander |
| ½ teaspoon | cayenne pepper |
| 1 pound | spicy chorizo sausage, cut into |
| 1-inch pieces | |
| Sour cream | |
| Sliced green onions | |
| Lime wedges | |
Bottled hot sauce
Place the beans in the slow cooker and turn the cooker on low. Meanwhile, heat the olive oil in a large skillet over medium heat and sauté the onion and garlic until the onion is softened; add the mixture to
the slow cooker, reserving the skillet to use again later. Add the jalapeño chile (if using),
broth, 1 cup water, vinegar, and seasonings to the slow cooker. Brown the chorizo
sausage in reserved skillet and add to the slow cooker. Cover with the lid and cook on low for 8 to 10 hours, until the beans are tender. If desired, mash or purée a portion of the beans in a blender and return it to the pot. Repeat until the soup reaches the desired thickness and smoothness. To serve, ladle the soup into bowls and garnish with dollops of sour cream and a sprinkling of green onion. Pass the lime
wedges and the bottled hot sauce.
Cook’s Note: You may serve fluffy white
rice in the bottom of soup bowls, if desired.
Ladle the soup over the rice, and serve.
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