Cuban Black Bean Soup with Chorizo - Black Bean soup Recipe

                              Cuban Black Bean Soup with Chorizo - Black Bean soup Recipe

Cuban Black Bean Soup with Chorizo - Black Bean soup Recipe ingredients

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

Cuban Black Bean Soup with Chorizo - Black Bean soup Recipe Cooking process

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 fl uff y white
rice in the bottom of soup bowls, if desired.
Ladle the soup over the rice, and serve.