Fall is my favorite season of the year. One reason is that the colder temperatures make me want to make a lot of soups and stews. Back in Mexico they are eaten all year long no matter the season. At my parents’ fonda soups and chicken consomé were always part of the menu and no matter how hot it was people always ordered them. But here in Ohio it seems like I am only in the mood to make them and eat them when it gets colder. So here’s another soup that I made this week and was a big hit. It was just delicious!
Black bean and chorizo soup
- 1/2 lb Mexican chorizo
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups cooked black beans with broth plus chicken or vegetable broth, if necessary (see below for notes)
- 1 tsp chopped fresh epazote
- 1/2 tsp ground cumin
- 1 tsp mexican oregano
- salt and pepper to taste
- panela cheese and avocado for garnish
- Peel the casing off the chorizo and cook it in a medium size pot until brown. Saute onion and garlic in the chorizo fat.
- Add black beans to the pot and, if necessary, add broth until you get the desire consistency.
- Bring to a boil and reduce heat to low.
- Add epazote, cumin and oregano. Cover and simmer for 10-15 minutes. Season to taste.
- Cut cheese and avocado in small cubes and serve on top for garnish.
- I cook my own beans so for this soup I cleaned about 3 cups of dried beans, soaked them overnight, rinsed them and cooked them with twice as much water to obtain a lot of broth for the soup.
- If you can’t find epazote, you can substitute with cilantro, however the taste is not the same. Epazote works a lot better.
- Queso panela might be bought at a Mexican market, but it can be substituted with fresh cheese. Alternatively you can add chunks of cheese to the soup while it is simmering, about 5 minutes before you turn of the heat. The cheese will acquire a very soft texture.
- You might add a jalapeno pepper to make this soup spicy. However, some chorizos are already spiced up so be careful on the amount of pepper you use.
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