- 3 cups black beans
- 6-8 cups homemade chicken broth (unsalted preferably)
- 10-12 chorizo sausage links, cut into ~1″ pieces
- 2 medium white onions, diced
- 5-8 cloves of garlic, smashed and chopped
- 2 small cans of or diced tomatoes with chiles
- 2 T cumin
- 1 1/2 T dried oregano
- 2-3 bay leaves
- juice of 2-3 limes
- a few shakes of vinegar based hot sauce (e.g. Frank’s or Tabasco) or to taste (optional)
- salt and pepper to taste
- sour cream
- lime wedges
- avocado chunks
- cilantro, coarsely chopped
- radishes, thinly sliced
- Rinse beans if needed, then combine with chicken stock in a stock pot or dutch oven and bring to a rapid boil. Reduce heat and continue to simmer.
- Meanwhile, combine onions and garlic in a skillet on medium high heat with just a drizzle of oil and cook till fragrant. Then add the sausage and continue cooking just until it the sausage browns.
- Add sausage, onion, and garlic mixture to simmering beans. You can drain off some of the rendered fat if you want, but it just adds flavor.
- Let the beans, meat, onions, and garlic simmer for half an hour to an hour, until the beans are softening but still firm.
- Add the tomatoes, cumin, oregano, bay leaves, and lime juice and continue on a low simmer until beans are tender and/or until you are ready to serve.
- Serve with small wedges of lime, chunks of avocado, chopped fresh cilantro, very thinly sliced radishes, and sour cream.
Note: The sour cream and avocado will cut the spiciness of the chorizo quite a bit and make the dish more palatable for children or anyone who doesn’t like too much heat. On the other hand, you could add diced fresh chiles or jalapeños when you add the diced tomatoes for extra heat, or serve sliced fresh jalapeños as an additional garnish for those who like to kick it up a notch.