Wednesday, October 14, 2009

Recipe for Bean and Chorizo Soup

We like soup! A lot! Like my husband's Grampa, I could eat soup eight days a week – especially in the wonderful autumn weather we're currently enjoying!

After consulting several cookbooks, I came up with my own modified recipe earlier this year, based largely on what we already had on hand.

2 cups dried pinto beans
4 cups water
2 Tbsp olive oil
2 Tbsp dried onion
1 Tbsp "Roasting Rub" (basically garlic, peppercorns, rosemary, and red pepper – Wow!)
1/2 tsp salt
1/2 cup spaghetti sauce
1/2 chorizo, chopped
(I like the Mild Italian Sausage from Publix because it's the closest to Uruguayan chorizo that I've been able to find here.)

Soak the beans (using the "Quick Soak" method) in a large pan with 6 to 8 cups of water: Bring to a rapid boil on medium-high heat; then boil two more minutes. Remove from heat; cover and let stand one hour. Drain and rinse beans.

In a large saucepan (or Dutch oven), heat the oil; add onion and spices to the oil and stir together. Add beans, water, and salt. Stir in spaghetti sauce and chopped sausage. Bring to a boil; reduce heat. Cover and simmer for at least two hours. If desired, mash some of the beans to make soup thicker.

Serving Ideas:
– Garnish with grated carrots.
– Add shredded cheese!
– Serve over whole-grain rice.
– Serve with cheese and crackers.


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