Cumin, Black Bean & Chorizo Soup

9:00 pm on 30 April 2005

(Serves 10)


  • 1 C black beans
  • 2 tbsp butter
  • 2 garlic cloves, finely minced
  • 2 onions, finely diced
  • 2 ribs celery, diced
  • 2 carrots, finely diced
  • 4 tomatoes, chopped
  • 1 jalapeno chilli, finely chopped
  • 1 tsp dried oregano (preferably Mexican)
  • 1 bay leaf
  • 1 tsp cumin seed, freshly toasted
  • 1 tsp coriander seed, freshly toasted
  • 2 L water or chicken stock
  • ½ tsp Mexican chilli powder or smoked paprika
  • 4 highly spiced chorizo sausages, sliced and, if fresh, lightly sautéed
  • 2 tbsp fresh lime juice
  • ½ C chopped coriander
  • salt and pepper
  • Garnish: ¼ C sour cream or crème fraiche and chopped coriander


Cover the black beans with water and bring to a boil. Turn off the heat and let cool, covered. Drain.

Melt the butter. Add the garlic, onion, celery, carrot, tomato and chilli. Cook for five minutes.

Add the oregano, bay leaf, beans, cumin, coriander and stock and simmer until the beans are tender – approximately 1½ hours.

Puree half the stock in a food processor until smooth and return to the pot. Add the chorizo, lime juice, chopped coriander, salt and pepper. Adjust the consistency and seasonings if necessary.

Garnish with a dollop of sour cream and coriander.

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