Recipe courtesy of Raul La Caraquena
Episode: Gone Global
Save Recipe Print
Total:
1 hr 45 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr
Yield:
24 servings
Level:
Intermediate

Ingredients

Directions

Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.

Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

(Web Exclusive) Round 2 Recipe: Black Bean Enchiladas

Recipe courtesy of Sandra Lee

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword