Cranberry Bean & Chorizo Soup Recipe

Image for post
Image for post

Cranberry Bean & Chorizo Soup | Hecho En America Mantry

This bean and chorizo soup recipe is a no brainer for a lights out appetizer to mexican fare, or serve it alone for a spicy and filling lunch. Check out other great bean option at Rancho Gordo in Napa Valley.

Ingredients
1 lb RANCHO GORDO Cranberry Beans
olive oil
2 medium onions, diced
3 cloves of garlic, chopped
3 links of AURELIA’S CHORIZO, diced
6 cups of vegetable or chicken stock
1 whole bay leaf

1) Soak the beans in water overnight, drain.
2) Bring the stock to simmer on the back burner.
3) Over medium heat, glug a couple tablespoons of olive oil into a large pot and add the chorizo. Cook chorizo for a couple of minutes until the fat comes out, add your onion and garlic. Turn the heat down and cook slowly for 15 minutes.
4) Add in the stock and beans, and give that a good stir. Add a good pinch of salt and pepper and toss in the bay leaf. Let this come to a simmer and cook for 30–40 minutes until the beans are soft.
5) Taste the bean and chorizo soup, adjust any seasoning and relentlessly seek credit.

// Optional Garnish Ideas: Red Onion, Lime, Sour Cream, Tortilla Chips
// Mandatory: Mexican Beer

Thanks for reading! :) If you enjoyed it, hit that heart button below. Would mean a lot and it helps other people see the recipe.

FYI: This recipe originally appeared on Mantry.com

Cranberry Bean & Chorizo Soup | Hecho En America Mantry

Image for post
Image for post

Become A Member at Mantry.com

Follow Mantry: Twitter |Facebook |Instagram | Snapchat |Periscope

Written by

Mantry-The Modern Man’s Pantry #1 Food Gift For Him 🇺🇸 America’s Best Food, Delivered. 🙌 Helping Guys Cook Better. 👉 Join at Mantry.com

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store