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1
Dice the chorizo.
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2
Chop the onion.
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3
Stem, seed, and chop the red pepper.
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4
Put the onion and red pepper in a food processor (standard blade).
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5
(If you are really good with a knife you could do the vegetables in step 4 before the garlic, but I am not quite that good and it makes me feel rushed.
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6
).
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7
Bring the broth to a boil, covered, in a large saucepan and set aside.
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8
Meanwhile, cook the chorizo in a large Dutch oven over medium heat until browned and the fat is rendered, about 5 minutes.
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9
While the chorizo cooks, use a large knife to flatten the garlic and remove the skins.
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10
(It doesn't matter how forcefully you do this - the garlic can be in pieces.)
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11
Add the garlic to the food processor.
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12
Pulse until finely minced, 20 to 30 seconds, scraping down the sides of the bowl as needed.
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13
(Remove the puree to a bowl if you are not finished with step 3.)
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14
Don't wash the processor yet!
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15
You still need it.
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16
Stir the processed vegetables and the salt into the Dutch oven and cook until the vegetables are dry and beginning to brown, 6 to 8 minutes.
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17
Meanwhile, drain and rinse the beans.
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18
Puree 4 cups of the beans and the water together in the food processor until smooth.
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19
Stir the oregano, cumin, and cayenne into the Dutch oven and cook until fragrant, about 1 minute.
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20
(I have made this once without cayenne and once with - it adds a small kick and I do recommend it.)
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21
Stir in the broth, pureed beans, and remaining whole beans.
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22
Bring to a simmer and cook until the whole beans have warmed through, about 5 minutes.
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23
Meanwhile, mince the cilantro if you haven't already.
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24
Add it just before serving.
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25
This soup can be refrigerated in an airtight container for 3 days or frozen for 1 month.
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26
I have not done either of these yet, so if you try it you would have to experiment with reheating methods.
