A solid bean and chicken roast, flavored with chorizo and chipotle chili. It does take some time for the flavors to meet, but the process is easy and the results are worth the wait.
Note:: Canned beans can be used instead of dried. To use canned beans, empty and rinse 2 (28 ounce) cans of black beans. Skip step 1. In step 3, reduce the broth to 1 liter instead of 1 1/2. Add beans to the soup in step 4 as indicated, reducing the cooking time to 30 minutes. Proceed as stated.
Read more: The Food Lab: Black Bean Soup with Chorizo and Brised Chicken
- Serves 4 to 6
- 45 minutes
- 2 hours plus overnight to soften the beans
- 1 pound of dried black beans
- Kosher salt
- 2 pounds of chicken drumsticks or thighs
- Freshly ground black pepper
- 1 tablespoon canola or vegetable oil
- 6 ounces smoked Mexican or Spanish chorizo, cut into 1/4-inch slices
- 8 lamps, fine slices, green and white are reserved separately
- 2 Serrano peppers, 1 finely chopped (about 2 tbsp), the other thinly sliced for garnish
- 4 cloves of garlic, chopped (about 4 tsp)
- 2 teaspoons painted cumin
- 2 whole chipotle peppers in adobo sauce, finely chopped plus 1 tablespoon sauce from the can
- 1 1/2 liter low sodium store crumbs or homemade chicken broth
- 2 bay leaves
- Slices of avocado for serving
- Fresh coriander leaves for serving
- Sour cream or Mexican style crema for serving
- 1 lime, cut into 8 wedges
Put black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons of salt and stir until dissolved. Cover and set aside at room temperature overnight. (See note).
The next day, season chicken on all sides with salt and pepper. Heat oil in a large Dutch oven or saucepan on medium-high heat until it shimmers. Add chicken and cook without moving until well browned on first page, approx. 5 minutes. Turn chicken and cook until the other side is browned, approx. 3 minutes longer. Remove the chicken from the pan with seaweed and set it aside on a large plate.
Add the chorizo to the pan and cook, stirring occasionally, until the chorizo is crisp and begins to char, approx. 4 minutes. Add the garlic white, minced serrano and garlic. Cook with stirring and scrape up browned pieces from the bottom of the pan until fragrant, about 2 minutes. Add the cumin and cook, stirring, until fragrant, approx. 30 seconds. Add chopped chipotles and their sauce and cook, stirring, until fragrant, about 1 minute. Add broth and bay leaves. (See note) if you use canned beans.
Empty and rinse beans, and add to the pan. Nestle chicken pieces in beans. Bring to a boil, reduce to a simple boil and cook, uncovered, stirring occasionally, until beans and chicken are tender, 45 minutes to 1 hour.
Remove and throw bay leaves and skins from the chicken. Carefully transfer 2 cups of beans and chorizo with liquid to a blender using a spoon. Blend at high speed until completely smooth, approx. 1 minute. Stir the mixture back into the pan. (If a thicker soup is desired, repeat this process until it is as thick as desired)
Serve chicken and beans with coriander, scallion vegetables, lime wedges, sliced serrano seeds and crème fraiche for garnish.