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CHORIZO & BLACK BEAN SOUP WITH EGGS

Started 1376938839.84 in Recipe Swap | Last reply 1377046670.95 by GOLDEN KAREN
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I found this in a recent Rachael Ray Magazine (I seem to be obsessed with black beans lately as I posted a Black Bean, Corn & Avocado recipe yesterday). I had some chorizo in the freezer & decided to go for it.

1 Tb. extra virgin olive oil or vegetable oil

1/2 lb. raw chorizo, casings removed & meat crumbled or chopped

1 onion, chopped

2 Serrano or jalapeno peppers, thinly sliced or chopped

3-4 cloves garlic, thinly sliced or chopped

1 Tb. ancho chili powder

1 tsp. ground cumin

1 tsp. ground coriander

Salt & Pepper

2 (15 oz.) cans black beans

3 c. chicken stock (I used unsalted)

4 eggs

Tortilla Chips

Opt. Toppings: crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapenos, diced tomatoes, chopped cilantro

In a dutch oven or heavy pot, heat the oil over med. high heat. Add the chorizo & cook till crisp at the edges, about 2 min. Add the onion, chilies, garlic, chili powder, cumin & coriander; season with salt & pepper. Cook stirring to toast the spices for a couple of minutes. In a blender or food processor, puree 1 can of beans & 1 c. chicken stock. Add to the dutch oven along with the remaining 1 can of beans & 2c. stock. Simmer over med, high heat for a few minutes to thicken. Meanwhile cook the eggs by poaching or frying over easy. To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, an egg on top for mixing in & any of the toppings you like.

When I made this, I felt it needed more meat, there were 4 casings of chorizo so I used 3 of them which was probably 3/4 of a pound. I used only 1 jalapeno & the Tb. of ancho chili powder was a scant Tb. & thought it was spicy enough but if you like it really spicy, add the other jalapeno & a full Tb. of the ancho chili powder. I have had it without the eggs , just didn't want to mess with it. I used Monterey jack shredded cheese as I couldn't find the queso at the store. It is a really hearty soup. I hope you like it.

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RespectLife1376940797.231236 PostsRegistered 2/27/2012

Too funny! I have been obsessed w/ black beans this summer as well! Throw them into everything!

Thanks for this recipe! I may have to 'wimpy' it up for my DH, but I am trying it full spice for me first! LOL

Looking forward to this for football weather!

Laurel0131376943316.471331 PostsRegistered 6/16/2007Hill Country, TX

wow, i bookmarked this...it sounds terrific and perfect for those chilly days coming up one of these months...i buy the veggie chorizo at trader joe's...unfortunately it is made from soy but i eat sparingly. i suppose i can use veggie broth or water.

GOLDEN KAR­EN1376944089.12273 PostsRegistered 10/25/2007
On 8/19/2013 Laurel013 said:

wow, i bookmarked this...it sounds terrific and perfect for those chilly days coming up one of these months...i buy the veggie chorizo at trader joe's...unfortunately it is made from soy but i eat sparingly. i suppose i can use veggie broth or water.

I noticed when I was posting the recipe (sometimes I am not paying as much attention to the recipe as I should) that I had drained & rinsed the beans & that the soup was a little watery (although it does thicken up upon sitting) & I see now that it didn't say to do that. It was really good & I think substituting vegetable broth would be fine. I would like to try it with the eggs but I am really funny about fried eggs, I like a runny yolk but cannot tolerate ANY uncooked egg white & that is really hard to do so I have just been having it without the egg.

RespectLife1377010060.8831236 PostsRegistered 2/27/2012

So Golden Karen, you are thinking maybe we should try it with out draining and rinsing the beans? Actually using all that goo that is in the can? {#emotions_dlg.confused1} That gunk is a little scary to me! LOL But I am definitely making this for football weather...and will not drain if you think so!

HoneyBit1377023127.457333 PostsRegistered 7/17/2011Atlanta, GA

RespectLife, I'm not GK, but I usually don't drain my black beans either, even when I make a black bean and corn salsa. All that "goo" is sort of "black bean stock" and just adds to the flavor to me. FWIW ("for what it's worth") Smile

RespectLife1377030091.0371236 PostsRegistered 2/27/2012

Thanks HoneyBit...I never would have thought to actually use the goo! I like your analogy..bean stock! Sounds like it would be useful esp. in this soup recipe.

Thanks for the input! Much appreciated!

GOLDEN KAR­EN1377046670.952273 PostsRegistered 10/25/2007
On 8/20/2013 RespectLife said:

So Golden Karen, you are thinking maybe we should try it with out draining and rinsing the beans? Actually using all that goo that is in the can? {#emotions_dlg.confused1} That gunk is a little scary to me! LOL But I am definitely making this for football weather...and will not drain if you think so!

I think that it wouldn't have been as thin (although it does thicken up) if I hadn't drained them but it worked out okay. I think the black bean goo is what helps thicken the soup.

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