For these last few days of winter: black bean soup with local cornmeal biscuits. If you wish, you can cook the black beans up to 3 days ahead, storing them in the fridge in their cooking liquid.
Spicy Black Bean and Chorizo Soup
Using a potato masher, gently mash the soup a few times. This will thicken the soup. Add back in the chorizo, stir well, and cook for five more minutes, covered.
Serve with cornmeal biscuits (recipe follows) and sour cream or yogurt and sliced radishes on top.
Crunchy Cornmeal Biscuits
Makes 12 biscuits.
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