Chilli Black Bean and Chorizo Soup with rice

“It isn’t the great big pleasures that count the most; it’s making a great deal out of the little ones – I’ve discovered the true secret of happiness, Daddy, and that is to live in the now.”

Daddy Long Legs by Jean Webster

Yummy chilli black bean and chorizo soup with rice

Try this little pleasure:

Ingredients:

2 teaspoons olive oil, divided
+- 85g Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon chilli powder/flakes (If you like hot food, chop up some fresh chilli)
2 cups chicken stock or veg stock or home made
2 cups black beans (soaked over night) rinsed, drained
1 tablespoon fresh lime juice + teaspoon of zest
dollop of reduced-fat sour cream or crème fraiche
1/4 cup chopped fresh coriander
Brown rice (choose portion by amount of people)

Preparation

Day before:

Soak 2 cups of black beans in a bowl over night. They will swell and you will be able to see if there are any that need throwing out. In the morning rinse and drain.

On cooking day:

  1. You soaked the beans the night before so they are swollen and ready to boil for some time (If you have a pressure cooker, it needs about an hour in A LOT of water. If boiling in a large pot, this may take a couple of hours until beans are soft and cracking open – again, lots of water) … pour a glass of wine, get a good book or your latest blog post in front of you and just check now and then to make sure you haven’t run out of water.
  2. Heat a large saucepan over medium heat. Add 1-teaspoon oil to pan; swirl to coat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan).
  3. Add remaining 1-teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally.
  4. Stir in oregano, garlic, cumin and chilli. Cook briefly.
  5. In the mean time cook up some healthy brown rice.
  6. Stir in stock and add beans and chorizo. Bring to boil; reduce heat, and simmer for 20 minutes so that flavours mix together.
  7. Add lime juice and zest (I’m quite liberal with this, but that’s personal)
  8. Dish up rice into bowls, ladle bean soup; top off each serving with a dollop of sour cream/crème fraiche and 1 tablespoon coriander.

 

*feeds 4 … periodically, I vary what I add, more peppers or sweet corn can be lovely J

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