Black Bean Soup with a Hint of Orange from Sunday Soup by Betty Rosbottom
Made on Day 17
1 pound dried black beans
2 tbsp olive oil
8 ounces Spanish chorizo sausage, cut into 1/4 inch cubes
2 cups chopped onion
1-1/2 tbsp dried oregano
1/8 tsp red pepper flakes
1/2 tsp kosher salt, plus more if needed
7 to 8 cups chicken stock
1 cup fresh orange juice
2 tsp very finely julienned orange zest
1. Rinse and sort through the beans to remove any pebbles. Put beans in a large heatproof bowl and cover with 6 cups boiling water. Soak beans for 1 hours, drain and set aside.
2. Heat oil in a large, heavy, deep-sided pot (with a lid) set over medium heat. When hot, add chorizo and saute, stirring for 3 minutes. Add onion and cook, stirring for 3 minutes more. Add oregano, red pepper flakes, and 1/2 tsp salt. Cook and stir for 1 minute more. Add beans and 7 cups of stock and bring mixtue to a simmer. Reduce heat and cover.
3. Cook soup, covered at a simmer until beans are tender, for about 1 hour or longer. Remove lid, and if too much liquid has evaporated, add up to 1 cup of the remaining stock. If the soup seems to thin, remove 1/2 cup of the solids from the soup and puree the in a food processor or blender (I used my new immersion blender), then stir them into the soup to thicken in. Add the orange juice to the soup.
4. Taste soup and season with salt, as needed. The soup can be made 2 days ahead; cool, cover and refrigerate. Reheat, uncovered, over low heat.