Black Bean Soup

Modified from: Serious Eats

• 1 pound dried black beans
• Kosher salt
• 1 chorizo sausage
• 8 scallions, finely sliced, greens and whites reserved separately
• 3 Serrano peppers, 2 finely chopped, the other thinly sliced for garnish
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 2 tsp ground cumin
• 1 tsp whole cumin seed (optional)
• 1 tsp smoked paprika
• 1 1/2 quarts low sodium store-bough or homemade chicken broth
• 2 bay leaves
• 1-2 cans diced tomatoes, drained
• Sliced avocado, for serving
• Fresh cilantro leaves, for serving
• Sour cream or Mexican-style crema, for serving
• lime, cut into 8 wedges

Directions:

1. Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and starting to char, about 4 minutes. Add scallion whites, chopped Serrano, and garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes. Add cumin seed and then cumin/smoked paprika. Cook, stirring, until fragrant, about 30 seconds. Add drained diced tomatoes. Add broth and bay leaves. (If using canned beans, see note above).
2. Add dried beans to pot. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally, until beans and chicken are tender, 45 minutes to 1 hour.
3. Remove and discard bay leaves. Using a ladle, carefully transfer 2 cup of beans and chorizo with liquid to a blender. Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot. (If a thicker soup is desired, repeat this process until it as thick as desired)
4. Serve with cilantro, scallion greens, lime wedges, sliced Serrano peppers, and sour cream at the table for garnish.