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6
first-course servingsEasy
Published 1998
If my friends are squeamish about whole cloves of garlic, I mash the cloves against the side of the pot just before serving. They will flavor and thicken the soup. This is the kind of soup my grandmother would have made if she had been a good cook—it can always be thinned with a little water to serve a larger crowd.
In a medium stockpot, warm the oil over low heat. Stir in the garlic and cook, stirring frequently, until it turns translucent and soft but not brown, about 10 minutes. Stir in the stock and beans. Bring to a boil. Lower the heat and simmer, covered, until the beans are tender, about 1 hour.
Meanwhile, in a large frying pan, cook the chorizo over medium heat, stirring, until it changes