Categories: Soups

Ingredients

• 1 (3- to 4-ounce) link of Spanish chorizo (spicy cured pork sausage), coarsely chopped
• 1 medium onion, chopped
• 1 large garlic clove, finely chopped
• 1/2 green bell pepper, chopped
• 1/4 teaspoon dried hot red pepper flakes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 2 1/2 to 3 cups chicken broth
• 2 (15- to 19-ounce) cans black beans, rinsed and drained

Directions

1. Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.

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