Cure me
"Someone's in a salty mood," my Delawarean friend would say that summer we shared an apartment in Vermont. I'd often enter the room emanating less-than-cheerful vibes, and she and our honorary third roommate would force me to laugh against my will.
Since that summer, the phrase has stuck with me. Walking through avenues-turned-wind-tunnels on my way to work, I frequently find myself in the saltiest of states. Luckily, I'm a sodium junkie and can usually lick my way out.
This soup is, unfathomably, saltier than I. Cured Spanish chorizo and salt-soaked black beans are saved by fresh, steam-wilted kale.
Black Bean, Kale, & Chorizo Soup
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 3 links cured chorizo
- 1 small bunch kale, stems removed and torn into pieces
- 1 14 oz. can black beans
- 1 cube chicken bouillon
- 1 tsp tomato paste
- 2 cups water
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- 1/4 tsp cumin
Heat olive oil in a pot or large saucepan over medium heat. Add onion and cook three minutes. Add garlic and chorizo and cook five minutes more, until onions are translucent and chorizo is beginning to brown. Add kale and cook until wilted, about three minutes. Pour in black beans with their liquid, and add bouillon, tomato paste, water and spices. Stir to combine and bring to a simmer. Cook for 30 minutes, until flavors are well-combined.
For the sodium conscious, use sodium-reduced black beans and bouillon.