Mike’s Hot Spicy Food Recipes

Black-Bean and Chorizo Soup With Cumin Toast and Salsa Verde

Jan. 14, 2009 12:00 AM

Los Angeles Times

Salsa verde:

• 1 jalapeño, minced (remove seeds and center for milder flavor)
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1 packed cup Italian parsley
• 2 packed cups cilantro
• 1/4 cup olive oil

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.

Cumin toast:

• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 8 slices country white bread

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:

• 1 1/2 cups (about 6 ounces) Spanish chorizo, chopped
• 1 1/2 cups onion (about 1 onion), chopped
• 1 1/2 cups carrots (about 2 carrots), peeled and chopped
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1 pound dried black beans, about 2 1/2 cups
• 6 cups water
• 2 fresh bay leaves
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper

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.