Active Time
30 MIN
Total Time
3 HR 15 MIN
Serves : 4 to 6 
© Christina Holmes

How to Make It

Step 1    

Drain the black beans, then, in a large enameled cast-iron casserole, combine them with enough water to cover by 
3 inches. Add the bay leaf, thyme, parsley, quartered onion and 1 tablespoon of salt. Bring to a boil over moderately high heat. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. Drain the beans and discard the bay leaf, thyme, parsley and onion. Wipe out the casserole.

Step 2    

In the casserole, heat the olive oil. Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. Add the chopped onions, the garlic and cumin; season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the onions are tender, 10 to 12 minutes. Add the stock and 2 cups of water and bring to a boil. Return the beans to the casserole, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 
45 minutes. 

Step 3    

Ladle the soup into bowls and serve garnished with crema, avocado, radishes and cilantro. Pass lime wedges 
and warm tortillas at the table.

Make Ahead

The soup can be refrigerated for up to 4 days or frozen for up to 1 month.

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Aggregate Rating value: 4

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: @GoldAirBalloon

Review Body: This is an amazing soup! We soaked our beans for about 18 hours. Make sure to follow the instructions on the type of chorizo and low sodium broth.  In addition, do not skip out on the toppings. We love it and will be making it again soon.

Review Rating: 5

Date Published: 2017-01-23

Author Name: @PurpleBeer

Review Body: This turned out salty and lacking flavor. Not sure if cutting down on salt would help, or maybe it was the kind of chorizo I bought? In any case, we didn't care for it, and it was one of the few things we've thrown out in the last couple of years. 

Review Rating: 2

Date Published: 2017-01-09