A Venezuelan style black bean soup where the slightly sweet soup is perfectly complemented by the spicy chorizo sausage.
1 Pound dried black beans (about 2 cups), picked over, rinsed, soaked water overnight and drained
1 Tablespoon oil
1/2 Pound (cured as opposed to fresh) chorizo sausage
1 Large onion, diced
1 Red bell pepper, diced
2 Cloves garlic, chopped
2 Teaspoons ground cumin
7 Cups ham broth or chicken broth or chicken stock or water
1 Tablespoon molasses
2 Tablespoons brown sugar
2 Tablespoons fresh lime juice
Salt and Pepper to taste
Step 1: Heat the oil in a large sauce pan over medium-high heat, add the sausage and cook until lightly golden brown, about 10 minutes, and set aside.
Step 2: Add the onion and cook until tender, about 5 minutes.
Step 3: Add the pepper and cook until just tender, about 3 minutes.
Step 4: Add the garlic and cumin and cook until fragrant, about a minute.
Step 5: Add the broth, beans, sausage, molasses and brown sugar, bring to a boil, reduce the heat and simmer until the beans are tender, about 45 minutes.
Step 6: Add the lime juice and season with salt and pepper to taste.
Step 7: Slow Cooker: Optionally implement steps 1-4, place everything but the lime juice in the slow cooker and cook on low for 8-10 hours or on high for 2-4 hours.
Step 8: Note: I like to use ham broth for this to add flavour but you could also use chicken broth and throw in a ham bone or ham hock or just use chicken broth.
Step 9: Option: For a really quick version, use 2-3 cans of black beans and skip the soak time and you only need to simmer for 10-20 minutes in step 5!
Step 10: Option: Add chipotle chili powder for some smoky heat.