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1
Soak the beans overnight in cold water.
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2
Heat the olive oil in a heavy soup pot over moderate heat.
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3
Add the onions, garlic, and jalapeno.
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4
Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
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5
Add the stock or water.
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6
Drain the soaked beans and add them to the pot.
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7
Cover and simmer until the beans are just tender.
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8
Add the tomatoes.
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9
Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes.
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10
Add salt and hot pepper sauce, to taste.
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11
Carefully mix together the diced avocado, chorizo and tomato.
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12
Garnish each portion of the soup with a spoonful of this mixture
