"Hunger is the best sauce in the world."--Cervantes

Black Bean and Chorizo Soup Recipe

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This recipe for Black Bean and Chorizo Soup, by , is from Special Family Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arden Lucas
Added: Saturday, December 6, 2008


1 lb. chorizo
1 medium onion
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried red hot pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 can black beans, rinsed and drained
Garnish: Thinly sliced lemon or lime rounds and chopped fresh cilantro

Cook chorizo, onion, garlic, bell pepper, pepper flake, cumin, and salt in oil in a 3 quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) beans and simmer, partially covered, 15 minutes. Lightly mash beans with potato masher to slightly thicken.




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