The mirepoix (really a sofrito) makes the soup here. Atop the usual onion, carrot, celery, and garlic, the bell pepper provides additional sweetness and the chorizo gives it a porky heft.
Serves 6 to 8
- 1½ cups dried black beans
- 2 tablespoons rendered pork lard or olive oil
- 4 links dry chorizo sausage, coarsely chopped
- 1 red onion, finely chopped
- 1 small carrot, peeled and grated
- 1 rib celery, finely chopped
- 1 medium red bell pepper, cored, seeded, and finely chopped
- 5 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- Salt and freshly ground black pepper to taste
- ¼ cup sherry or red wine vinegar
- 4 cups Dark Universal Stock
- 2 links dry chorizo sausage, thinly sliced
Any or all of the following: hard-cooked and thinly sliced eggs, lime wedges, cilantro leaves, finely chopped red onions, sliced scallions, sour cream, hot sauce, toasted corn tortillas.
- Immersion blender
- Newspaper, for draining chorizo
In a large, heavy-bottom stockpot with a lid, cover the dry beans with 4 cups of water and bring to a rapid boil. Cover the pot, remove from the heat, and let sit for 90 minutes undisturbed. Drain.
In a large, heavy-bottom saucepan, heat the lard over medium heat. Add the chopped chorizo and cook over medium heat, stirring occasionally, until it has rendered most of its fat. Using tongs or a slotted spoon, remove the chorizo from the pan and set it aside.
To the hot pan, add the onion, carrot, celery, bell pepper, garlic, cumin, oregano, and paprika and cook over medium heat, stirring occasionally, until the vegetables are soft and slightly browned, 5 to 7 minutes. Season to taste with salt and pepper.
Turn the heat up to high and cook for 2 minutes, until most of the moisture from the vegetables has sizzled away. Add the vinegar and stir it in to loosen the browned bits in the pan. Continue to cook on high until the vinegar has bubbled away and lost its “sharp” smell.
Add the stock and bring to a boil, then add the drained beans and stir well. Reduce the heat to a simmer and cook for about 45 minutes, until the beans are tender. Remove from the heat and pulse with an immersion blender so that the beans are mostly broken up but some chunky texture remains. Stir the reserved cooked chorizo into the soup. Adjust the seasoning with salt and pepper if necessary, and add a splash of water or stock if necessary to loosen.
Place the sliced chorizo in a small sauté pan and cook on both sides until it is seared and some of the fat is rendered. Remove it from the pan and let it drain on the newspaper.
Serve the soup hot, with the chorizo and all garnishes alongside.
That’s all there is to it! Easy to make while incredibly appetizing. Hopefully you will enjoy it as much as we do. Drop a comment below and tell us what you think!