Black Bean and Chorizo Soup

Perfect for a cold winter’s day.


1 pound Dry Black Beans
4 ounces Bacon, diced
1 medium Onion, finely diced
2 cloves Garlic, minced
3/4 gallon Chicken Stock or Broth
1 pinch Red Pepper Flakes
1 tablespoon Dried Thyme
1 tablespoon Cumin
1 large Carrot, finely diced
2 Green Peppers, finely diced
1 Red Pepper, finely diced
1 Yellow Pepper, finely diced
1 large Leek, finely diced
1 pound Chorizo Sausage, casing removed, cooked and chopped
Salt and Pepper to taste


Do not soak the beans before cooking.
In a large pot, cooked the diced bacon until brown and crispy.
Add the onions and saute’ until translucent.
Add the garlic and cook for a minute longer.
Add beans, chicken stock and seasonings, bringing to a boil.
Simmer at high temperature until the beans are cooked soft, about an hour.
Take half of this mixture and puree in a food processor or blender, then add back to the pot.
Add the rest and cook for 10 minutes more.
Adjust the seasonings and serve with rice or cornbread.


Chicken Salad with Orange Gum Drop Cookies Chocolate Chip Pancakes Burrito Casserole Nantucket Clam Chowder Creme De Menthe Bars