1 (3 to 4-ounce) link Spanish chorizo, coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
3 cups chicken broth
2 (19-ounce) cans black beans, rinsed and drained
Garnish: Thinly sliced lemon rounds and chopped fresh cilantro
Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth and beans and simmer, partially covered, 15 minutes. Lightly mash beans with potato masher to slightly thicken.
Note: I had a terrible craving for this soup recently, but didn’t have any Chorizo on hand. I did happen to have some very meaty bacon in the fridge, so I pre-cooked that and used it as a substitute along with a huge pinch of hot pepper flakes. Not too bad!