Ingredients
1
(3- to 4-oz) link of Spanish chorizo spicy cured pork sausage), coarsely chopped
1
large garlic clove, finely chopped
1/2
green bell pepper, chopped
1/4
tsp dried hot red pepper flakes
2
1/2 to 3 cups chicken broth
2
(15- to 19-oz) cans black beans, rinsed and drained
Garnish: rounds of thinly sliced lemon and chopped fresh cilantro
Directions
1.
Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.
3.
Soup keeps, chilled and covered, 2 days.
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