The richness of black beans and the smokiness of chorizo come together in this hearty and tasty soup. This dish, which comes from Venezuela, is great for cold nights.
Ingredients: 1 cup black beans, soaked overnight. 2 chorizo sausages, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 tomato, chopped. 1 teaspoon cumin. 1 teaspoon paprika. 4 cups chicken broth. Salt and pepper to taste. 2 tablespoons olive oil. Cilantro for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Chop up some chorizo, bell pepper, and tomato and add them. Toast the chorizo until it turns brown. Add cumin, paprika, salt, and pepper, along with the soaked black beans. Add the chicken broth and heat it up. Turn down the heat and let the beans simmer for 45 to 60 minutes, or until they are soft. If necessary, change the seasoning. Serve hot with fresh cilantro on top.
Prep Time: 15 minutes
Cook Time: 60 minutes
Maresa Ronja

















