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Black bean and chorizo soup with cumin toasts and salsa verde

Time 2 hours 20 minutes
Yields Serves 6 to 8
Black bean and chorizo soup with cumin toasts and salsa verde

Salsa verde

1

In the bowl of a food processor, pulse together the jalapeno, 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 toasts

1

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 soup and assembly

1

In a large (3 1/2 quart) Dutch oven or soup pot heated over medium heat, cook the chorizo, onion and carrots in the olive oil until soft, 8 to 10 minutes.

2

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. Stir in the salt, cumin, cayenne and black pepper after the first hour of cooking.

3

When the beans are soft, puree one cup of the soup in a blender or food processor, then add back to the pot. This makes about 8 cups soup. Serve the soup with a dollop of salsa verde and the cumin toasts. The soup will keep, refrigerated, for 5 days.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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