Black Bean and Chorizo Soup

• One 16-ounce bag dried black beans (2 1/4 cups), rinsed and soaked overnight
• 1 bay leaf
• 1 thyme sprig
• 1 parsley sprig
• 3 onions—1 quartered and
• 2 finely chopped

Kosher salt

Pepper

• 1 1/2 tablespoon extra-virgin olive oil
• 3 ounces Spanish-style dried chorizo, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 4 cups chicken stock or low-sodium broth
• Mexican crema, sliced avocado, thinly sliced radishes, cilantro sprigs, lime wedges and

warm tortillas, for serving

1. Drain the black beans, then, in a large enameled cast-iron casserole, combine them with enough water to cover by
2. In the casserole, heat the olive oil. Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. Add the chopped onions, the garlic and cumin; season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the onions are tender, 10 to 12 minutes. Add the stock and 2 cups of water and bring to a boil. Return the beans to the casserole, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and
3. Ladle the soup into bowls and serve garnished with crema, avocado, radishes and cilantro. Pass lime wedges