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Mains, Soups

Black bean and chorizo soup with cumin toasts and salsa verde

Black bean and chorizo soup with cumin toasts and salsa verde
Irfan Khan / Los Angeles Times

Just because the expense-account lunch is largely a thing of the past doesn't mean that you can't still enjoy the meal, even celebrate it. Instead of depending on the kindness of menus, use a little homespun imagination. Thinking outside the ... Read more

Total time: 2 hours, 20 minutes | Serves 6 to 8

Salsa verde

  • 1 jalapeno, minced (remove the seeds and center for a milder flavor)
  • Juice and zest of 1 lemon
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1 packed cup Italian parsley
  • 2 packed cups cilantro
  • 1/4 cup olive oil

Step 1In the bowl of a food processor, pulse together the jalapeno, lemon juice and zest, garlic, salt, parsley and cilantro until finely chopped. Remove to a small bowl; add the olive oil and mix until combined. Cover and refrigerate until needed. This makes a generous cup of salsa and will keep, refrigerated, for up to 5 days.

Cumin toasts

  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 8 slices country white bread

Step 1Heat the oven to 400 degrees. In a small bowl, whisk together the olive oil, salt and cumin. Brush the sliced bread with the oil and toast until golden brown on one side, about 5 minutes. Set aside.

Black bean soup and assembly

  • 1 1/2 cups chopped Spanish chorizo, about 6 ounces
  • 1 1/2 cups chopped onion, about 1 onion
  • 1 1/2 cups peeled and chopped carrots, about 2 carrots
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1 pound dried black beans, about 2 1/2 cups
  • 6 cups water
  • 2 fresh bay leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper

Step 1In a large (3 1/2 quart) Dutch oven or soup pot heated over medium heat, cook the chorizo, onion and carrots in the olive oil until soft, 8 to 10 minutes.

Step 2Add the garlic and cook until aromatic, about 1 minute. Stir in the beans, water and bay leaves and bring to a simmer over high heat. Reduce the soup to a bare simmer over low heat, cover and cook until the beans are tender, about 2 hours, stirring occasionally. Stir in the salt, cumin, cayenne and black pepper after the first hour of cooking.

Step 3When the beans are soft, puree one cup of the soup in a blender or food processor, then add back to the pot. This makes about 8 cups soup. Serve the soup with a dollop of salsa verde and the cumin toasts. The soup will keep, refrigerated, for 5 days.


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