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Black bean soup and assembly:.
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In a large (3 1/2 quart) Dutch oven or soup pot heated over medium heat, cook the chorizo, onion and carrots in the olive oil until soft, 8 to 10 minutes.
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Add the garlic and cook until aromatic, about 1 minute.
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Stir in the beans, water and bay leaves and bring to a simmer over high heat.
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Reduce the soup to a bare simmer over low heat, cover and cook until the beans are tender, about 2 hours, stirring occasionally.
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Stir in the salt, cumin, cayenne and black pepper after the first hour of cooking.
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When the beans are soft, puree one cup of the soup in a blender or food processor, then add back to the pot.
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This makes about 8 cups soup.
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Serve the soup with a dollop of salsa verde and the cumin toasts.
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The soup will keep, refrigerated, for 5 days.
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Salsa verde:.
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In the bowl of a food processor, pulse together the jalapeno, lemon juice and zest, garlic, salt, parsley and cilantro until finely chopped.
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Remove to a small bowl; add the olive oil and mix until combined.
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Cover and refrigerate until needed.
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This makes a generous cup of salsa and will keep, refrigerated, for up to 5 days.
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16
Cumin toasts:.
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Heat the oven to 400 degrees.
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In a small bowl, whisk together the olive oil, salt and cumin.
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Brush the sliced bread with the oil and toast until golden brown on one side, about 5 minutes.
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Set aside.
