Ingredients with Measurements:
- 1 pound of Chorizo Negrense, sliced
- 1 can of black beans, drained and rinsed
- 1 can of white beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of chicken broth
- 1 teaspoon of cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the sliced Chorizo Negrense and cook until browned, stirring occasionally.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the can of diced tomatoes, black beans, white beans, chicken broth, and cumin to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the Chorizo Negrense and vegetables
- Bring the soup to a boil, then reduce the heat to low for simmering
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- Any type of canned beans can be used in place of black and white beans
- Ground cumin can be used in place of cumin seeds
- Fresh tomatoes can be used in place of canned tomatoes
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add a can of corn for extra sweetness and texture
Tips and tricks:
- Be sure to drain and rinse the canned beans to reduce the sodium content of the soup
- If the soup is too thick, add more chicken broth or water to thin it out
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh cilantro and a slice of lime
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Quesadilla
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute the saltiness
- If the soup is too thin, simmer it for longer to reduce the liquid and thicken it up
Food safety advice:
- Be sure to cook the Chorizo Negrense thoroughly before adding it to the soup
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
- Chorizo Negrense is a type of sausage that originated in the Negros Island in the Philippines. It is made with pork, garlic, and various spices.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve the soup as a main course for lunch or dinner
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