SPICY CUBAN BLACK BEAN AND SAUSAGE SOUP

SPICY CUBAN BLACK BEAN AND SAUSAGE SOUP image

Yield 10-12

Number Of Ingredients 14

2 T evoo
1 lb Mexican Chorizo
1 lb bacon, chopped in 1/4" dice
1 lg yellow onion
4 lg cloves garlic
1 tsp each cumin,chili powder,oregano leaves (or more to taste)
8 cups black beans from 2- 30 oz cans undrained
6 c chicken broth
1- 28 oz can San Marzano tomatoes with juices, hand crushed
1/2 c dry sherry
1/3 c cornstarch
1/2 bunch cilantro, chopped
Hot cooked rice
Toppings, crema, avocado, red onion, queso fresco

Steps:

Cook bacon crisp in cast iron skillet, remove to paper towel lined plate, pour off drippings (save for another use). Brown chorizo in same skillet, remove meat and skim all but 2 Tbs drippings. Add onion, garlic and all seasonings, cook over medium heat until softened. Transfer meat and onion mixture to large cast iron pot, add undrained beans, tomatoes with juices and broth. Bring to boil, reduce heat and simmer a few minutes. Using an immersion blender, puree half the soup. In a small bowl combine the sherry and cornstarch. Add to soup, simmer a few minutes. Turn off heat and stir in cilantro. Serve with cooked rice mounded in center of bowl. Add toppings as desired. Freeze excess.