Ingredients
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1 (3 ounce) spanish chorizo sausage, coarsely chopped (spicy cured pork sausage)
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1 medium onion, chopped
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1 clove garlic, finely chopped
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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2 tablespoons olive oil
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2 1/2-3 cups chicken broth
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2 (15 ounce) cans black beans, rinsed and drained
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1/2 green bell pepper, chopped
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1/4 teaspoon hot red pepper flakes
Instructions
- Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
- Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
- Lightly mash beans with potato masher to slightly thicken.