Black Beans w/Jalapenos and Chorizo
(8 hours prep, 2 hours cooking)1 lb. Black Beans
1 Bay Leaf
1 tsp. Oregano
1 T. salt
1 T. Cumin
3 T. Garlic
1/3 lb. Chorizo Links sliced
1 finely chopped bell pepper
½ red onion finely diced
1 T minced jalapeno peppers plus several slices of pickled jalapeno on top for garnish.
Place the soaked beans into a large pot and cover with cold water until the beans are covered by about 3 inches of water. Bring to a boil over high heat, and then reduce the heat to simmer. Add water as needed to keep the beans covered and cook for 2 hours. With a large spoon or potato masher, smash about ½ of the beans to thicken the soup. Cook off most of the water so they are almost like refried beans consistency.
Sauté Chorizo in a skillet over medium high heat about 3 minutes. Add garlic, oregano, cumin, onion, jalapeno and bell peppers and sauté 2-3 minutes more. Add the sautéed ingredients to the bean soup and mix together.
Serve in bowls w/ a few sliced pickled jalapeno for garnish and a sprig of cilantro