Black-Bean and Chorizo Soup With Cumin Toast and Salsa Verde
Jan. 14, 2009 12:00 AM
Los Angeles Times
In the bowl of a food processor, pulse together the jalapeño, lemon juice and zest, garlic, salt, parsley and cilantro until finely chopped. Remove to a small bowl; add the olive oil and mix until combined. Cover and refrigerate until needed. This makes a generous cup of salsa and will keep, refrigerated, for up to 5 days.
Heat the oven to 400 degrees. In a small bowl, whisk together the olive oil, salt and cumin. Brush the sliced bread with the oil and toast until golden brown on one side, about 5 minutes. Set aside.
Black-bean and chorizo soup:
In a large (3 1/2-quart) Dutch oven or soup pot over medium heat, cook the chorizo, onion and carrots in the olive oil until soft, 8 to 10 minutes. Add the garlic and cook until aromatic, about 1 minute. Stir in the beans, water and bay leaves, and bring to a simmer over high heat.
Reduce the soup to a bare simmer over low heat, cover and cook until the beans are tender, about 2 hours, stirring occasionally. After the first hour, stir in the salt, cumin, cayenne and black pepper.
When the beans are soft, puree 1 cup of the soup in a blender or food processor, then add back to the pot.
Serve the soup with a dollop of salsa verde and the cumin toast.
Makes 6 to 8 servings. The soup will keep, refrigerated, for 5 days.
Approximate values per serving (based on 8 servings): 537 calories, 20 g protein, 49 g carbohydrates, 14 g fiber, 30 g fat, 6 g saturated fat, 19 mg cholesterol, 728 mg sodium, 50 percent of calories from fat.
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