Though it calls for canned black beans, this easy soup has a great old-fashioned flavor. The secret, according to my friend Virginia Flores-Godoy, is to take the time to cook your sofrito slowly so that the flavors blend.
In a large saucepan over medium heat, heat the oil. Add the chorizo and sauté until very lightly browned, 2 to 3 minutes. Remove the chorizo from the oil with a slotted spoon and set it aside. Add the onion to the pan and cook for 5 minutes, until it begins to soften. Add the bell peppers, garlic, cumin, and dried and fresh oregano and continue to cook the sofrito over medium-low heat, stirring occasionally, until the peppers are tender, 6 to 8 minutes. Place the sofrito, brown sugar, vinegar, and
© 2006 All rights reserved. Published by Abrams Books.