Venezuelan Black Bean and Chorizo Soup

A Venezuelan style black bean soup where the slightly sweet soup is perfectly

complemented by the spicy chorizo sausage!

ingredients

• 1 pound dried black beans (about 2 cups), picked over, rinsed, soaked water overnight and drained
• 1 tablespoon oil
• 1/2 pound (cured as opposed to fresh) chorizo sausage
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, chopped
• 2 teaspoons ground cumin
• 7 cups ham broth or chicken broth or chicken stock or water
• 1 tablespoon molasses
• 2 tablespoons brown sugar
• 2 tablespoons lime juice (~1 lime)
• salt and pepper to taste

directions

1. Heat the oil in a large sauce pan over medium-high heat, add the sausage and cook until lightly golden brown, about 10 minutes, and set aside.
2. Add the onion and cook until tender, about 5 minutes.
3. Add the pepper and cook until just tender, about 3 minutes.
4. Add the garlic and cumin and cook until fragrant, about a minute.
5. Add the broth, beans, sausage, molasses and brown sugar, bring to a boil, reduce the heat and simmer until the beans are tender, about 45 minutes.
6. Add the lime juice and season with salt and pepper to taste.

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