- 2
Ingredients
- 1/4 lb. chorizo sausage (not the salami sort)
- 2 scallions
- 1/3 tsp. ground cumin
- 1 15-ounce can black beans, drained
- 1 fresh tomato
- 3 cups chicken broth/stock
- juice of 1 lime, or to taste (feel free to squirt in lime from a plastic bottle)
- 2-4 Tbsp. chopped fresh cilantro
Preparation
Step 1
Cut the chorizo sausage into slices roughly 1/8 inch thick. Then cut each coin in half or quarters, as you wish.
Cook the chorizo pieces in a dry saucepan for about 5 minutes, or until they give up their orange oil and crisp up a little. Remove them with a slotted spatula to a bowl or plate.
Cut off the green parts of the scallions and reserve for slicing later, then finely slice the white part and add this to the pan slicked with orange oil, along with the ground cumin, stirring everything together for a couple of minutes over a gentle heat.
Tip the black beans into the pan and roughly chop the tomato, adding the pieces-peel, seeds and all-along with the chicken stock. Stir the pan and let it simmer, uncovered, for 10 minutes.
Ladle the soup into 2 bowls; add the reserved chorizo pieces, then give each bowl a good squirt of lime juice and sprinkle with the finely sliced green part of the scallions and some chopped cilantro.