Someday I will get organized and do a series of posts on how one pot of beans can feed you for an entire week. If you play your cards right, beans can be an essential part of a sound weeknight meal preparation strategy. Actually, if it is true that dilettantes talk strategy while professionals talk logistics, then having a good supply of perfectly cooked beans on hand is a professional-grade maneuver. Especially in winter when vegetables are in shortly supply, beans augment fresh vegetables—in this case, dark, leafy greens—and can be combined in any number of dishes throughout the week.
I cooked a pound of Rancho Gordo “Midnight Black” beans on a Sunday and we had tacos one night and this soup on another. On a third night I made a bean side dish with onions, garlic, and a few tomatoes. I used some of the ingredients I had around for the tacos—queso fresco, cilantro—to garnish this soup. These beans, and their broth, are out of this world. I wanted to make a soup to use up the bean juice; I couldn’t bear to imagine pouring it down the drain. I like to keep a few cut-up pieces of chorizo in the freezer for scrounge nights when I might have some beans and some other odds and ends around, but I need something to add flavor and protein to the dish. If you did not cook your own black beans, use canned ones, but rinse them first. This means you’ll have to add some extra stock to the pan. The black bean cooking liquid gives the soup a lot more body, however. If you’re using canned beans and extra stock, you may want to run an immersion blender in the soup for a few seconds just to create a little more thickness. Because beans (and also chicken stock, if you’re using store-bought) have wildly varying levels of saltiness, be sure to taste the soup in its final simmer to determine whether you need to add salt to balance it out at the end.
Be careful; this soup comes together super fast. Supper might even be ready before you’re hungry.
Black bean, chorizo + kale soup
- 1 link fresh chorizo sausage (1/3 lb)
- 1/2 large yellow onion, chopped
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper
- 3 Tb olive oil
- 1/2 large bunch of lacinato or regular kale (6 ounces), sliced into a chiffonade
- 3 cups black beans plus 2 cups of their cooking liquid (I use Rancho Gordo “Midnight Black” beans)
- 1 cup chicken stock (if using canned beans, increase to 2 to 3 cups and rinse and drain beans)
- 1 teaspoon kosher salt
- crumbled queso fresco (optional)
- chopped fresh cilantro (optional)
1. In your favorite heavy soup pot, crumble the chorizo and cook until browned and no longer pink. Add onion and garlic, and add a little olive oil if needed to saute these with the chorizo. Cook over medium heat for 10 minutes to allow flavors to develop. Add the rest of the olive oil and crushed red pepper, cook for 1 more minute, and add kale. Saute for 3 minutes.
2. Add beans and 3 cups of liquid (either 2 cups of bean cooking liquid, if you cooked your own dried beans, or use 2 additional cups of chicken stock) and salt. Stir and bring to a simmer. Simmer for about 15 minutes. Taste and add salt if needed. (This depends entirely on whether your beans were already salted.) Dish into warm bowls and garnish as you wish.