Sopa de Frijoles Canarios con Chorizo (Canary Bean Soup with Chorizo)
Ingredients
- 1 pound canary beans soaked overnight
- 1 tablespoon oil
- 2 pounds chorizo cut into pieces
- 6 cups water
- 6 cups beef broth
- 2 cups diced carrots
- ½ tablespoon ground cumin
- 2 garlic cloves minced
- 1 cup onion chopped
- ½ cup red bell pepper chopped
- ½ cup green pepper chopped
- 2 scallions chopped
- 1 large potato peeled and diced
- Salt and pepper
- ½ cup chopped cilantro
Instructions
- Pick through the beans and discard any debris. In a food processor, add garlic, onion, red bell pepper, green pepper and scallion.
- Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate lined with paper towels.
- In a large pot over medium heat, add the beans, water, broth and processed vegetables and carrots. Slightly cover and simmer for 1 ½ hours.
- Add the chorizo,ground cumin, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.
- Season with salt and pepper. Serve with white rice and avocado on the side.
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