Black Bean and Chorizo Soup With Cumin Toasts and Salsa Verde

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Something especially nice to pack for lunch from the LA Times. Even without microwave access, the soup travels well in a widemouth thermos & the salsa & toasts need no refrigeration for a few hours. Such a tasty lunch would be hard to come by at any price. Throw a few Pickled Garlic with Hot Pepper on the side as a piquant ward off for October vampires & you are set! I soak my beans overnight after bringing to a boil for 10 minutes & put my dutch oven in a 350 degree F oven to cook unattended without fear of scorching.

Ingredients Nutrition

Directions

  1. Black bean soup and assembly:.
  2. 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.
  3. 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.
  4. 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.
  5. Salsa verde:.
  6. 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.
  7. Cumin toasts:.
  8. 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.