Motor & Mosey

What is it about Winter that just make you want something warm and delicious? Even in San Diego, I couldn’t escape the season’s magnetic pull towards comfort food this week so I decided to try my hand at making black bean soup. Inspired by a recipe in November’s Food & Wine magazine, this soup was a delish Winter dish with a touch of San Diego flare.

Black Bean & Spanish Chorizo Soup

1 bag dry black beans (24oz)
3 onions; 1 quartered, 2 diced
2 bay leaves
1/2 bunch parsley; 5 springs whole, 1/2 cup finely chopped
6 sprigs fresh thyme; 2 sprigs whole, 4 sprigs finely chopped
5 oz dry Spanish chorizo, diced
3 cloves garlic
1 green pepper, diced
1 1/2 tsp cumin
1/2 cayenne pepper
4 cups chicken stock
Salt and Pepper

Toppings: cotija cheese, cilantro, avocado, cilantro lime crema

Soak dry beans in water overnight. Drain beans, place in heavy soup pan, add water until beans are covered by about 3inches. Add quartered onion, 4 sprigs parsley, 2 sprigs thyme, and bay leaves. Bring pot to a boil. Reduce heat and simmer approx. 1 hour. Drain beans, removing onions, parsley, thyme and bay leaves. Set aside.

Heat 1 tbsp olive oil in pot, add diced chorizo and sauté until brown. Add garlic, diced onion, green pepper, cumin, cayenne. Cook 10-12 minutes until veggies have softened and begin to brown. Add black beans, chicken stock, chopped parsley, chopped thyme. Bring to a boil. Reduce heat and simmer until beans are very tender, about 1 hour 30 min. Use an immersion blender to pulse soup 3-4 times. Add salt and pepper to taste, give the soup a good stir and serve with your favorite toppings!

P.S. Brussels sprouts, pan roasted with olive oil, garlic, and chili powder and a touch of cayenne, make a great side with this soup!

Cilantro Lime Crema

Juice from one lime
8oz sour cream
1/8 cup cilantro, finely chopped
1/2 tsp salt

Add juice, sour cream, cilantro and salt to squeeze bottle. Shake until combined.