Black Bean and Chorizo Soup With Cumin Toasts and Salsa Verde

• 1 12 cups spanish chorizo, chopped, about 6 ounces
• 1 12 cups onions, chopped, about 1 onion
• 1 12 cups carrots, peeled and chopped, about 2 carrots
• 12 cup olive oil
• 3 garlic cloves, minced
• 1 lb black beans, dried, about 2 1/2 cups, rinsed and picked over
• 6 cups water
• 2 bay leaves
• 12 teaspoon sea salt
• 12 teaspoon ground cumin
• 14 teaspoon cayenne pepper
• 14 teaspoon black pepper, freshly ground
• 1 jalapeno, minced (remove the seeds and center for a milder flavor)
• 1 lemon, juice and zest of
• 2 garlic cloves, minced
• 14 teaspoon salt
• 1 cup Italian parsley, packed
• 2 cups cilantro, packed
• 14 cup olive oil
• 2 tablespoons olive oil
• 12 teaspoon salt
• 12 teaspoon ground cumin
• 8 slices bread, country white

1. Black bean soup and assembly:.
2. In 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.
3. Add the garlic and cook until aromatic, about 1 minute.
4. Stir in the beans, water and bay leaves and bring to a simmer over high heat.
5. Reduce the soup to a bare simmer over low heat, cover and cook until the beans are tender, about 2 hours, stirring occasionally.
6. Stir in the salt, cumin, cayenne and black pepper after the first hour of cooking.
7. When the beans are soft, puree one cup of the soup in a blender or food processor, then add back to the pot.
8. This makes about 8 cups soup.
9. Serve the soup with a dollop of salsa verde and the cumin toasts.
10. The soup will keep, refrigerated, for 5 days.
11. Salsa verde:.
12. In the bowl of a food processor, pulse together the jalapeno, lemon juice and zest, garlic, salt, parsley and cilantro until finely chopped.
13. Remove to a small bowl; add the olive oil and mix until combined.
14. Cover and refrigerate until needed.
15. This makes a generous cup of salsa and will keep, refrigerated, for up to 5 days.
16. Cumin toasts:.
17. Heat the oven to 400 degrees.
18. In a small bowl, whisk together the olive oil, salt and cumin.
19. Brush the sliced bread with the oil and toast until golden brown on one side, about 5 minutes.
20. Set aside.

spanish chorizo, onions, carrots, olive oil, garlic, black beans, water, bay leaves, salt, ground cumin, cayenne pepper, black pepper, center, lemon, garlic, salt, italian parsley, cilantro, olive oil, olive oil, salt, ground cumin, bread

Taken from www.food.com/recipe/black-bean-and-chorizo-soup-with-cumin-toasts-and-salsa-verde-392584 (may not work)