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7 Soups in 7 Days: Volume 2 #6

Chorizo Black Bean

This is another great one for me. Again, it is another simple one and I usually pick up the ingredients when I am at my local Mexican grocery store. Brown 1 pound of coin-cut hard chorizo in a large stock pot. Add a large diced onion and cook on medium heat until soft. Add 2 large diced potatoes and cover with 4-6 cups of stock [I use beef stock for this recipe.] when potatoes are soft add 2 drained and rinsed cans of black beans. Bring up to heat and garnish with shreded cabbage, diced red oinons, and chopped cilantro. Serve with warm corn tortillas.

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