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Black beans are small beans also known as turtle beans. They are small and shiny but once cooked they are earthy, soft and tender. They take on flavor really, can handle heat and their cooking time isn’t too long. They are an easy bean to handle and tend to not split.
Chorizo is a type of sausage, available in beef and pork. Pork being the most popular. It has a healthy fat to meat ratio and requires some cooking. Chorizo is often seasoned with vinegar, chilies, garlic and pimentón.
Onions, peppers and garlic are the foundation to any soup, stew , broth, etc. The medley adds tremendous flavor to any dish. The onions add a sharp sweetness, jalapeños add a lingering spice and garlic adds it’s signature flavor.
Cornstarch is a key ingredient for finishing the soup. It tightens the remaining fat and thickens up this bean dish. Corn starch must be added to cold water to keep it from activating before adding it into the hot pot.
chorizo can be greasy but it’s delicious and adding it to soup can completely separates. to reduce the oiliness, reduce the chorizo until it cannot be reduced any more, and I mean it. cook the chorizo till you think it’s cooked enough then cook it some more. once the fat is minimized adding the vegetables will help pick up some of the fat while cooking. finally, the cornstarch slurry at the end will pick up any residual fat.
when using fresh beans you want to pre cook them prior to building the soup that way you’re not just wasting ingredients. cooking beans in clean salt free water will best prepare the beans for the soup. leave the water salt fee. salting the water will cause the beans to seize and they’ll never soften.
beans are simple. they are easy to be bland and even easier to be enriched with a ton of flavor. the flavor for my beans they always starts with chorizo. chorizo is sausage that is laden with fat and spices. once the fat renders you’re left with bits of meat and a ton of spice.
do not over boil your beans. once the beans reaches a boil reduce the heat to medium so that the beans come to a steady simmer. rapidly boiling the beans can cause the beans to split/ disintegrate.
The key to silky beans is lightly mashing the beans to release some of the starch, do not break up the beans too much. Also, finishing the beans in a light cornstarch slurry to give the remaining fat something to bind to leave you with silky creamy beans