Canario Bean and Chorizo Soup


  • 1 pound Canario beans, soaked overnight. 
  • 2 garlic cloves, minced
  • 1 cup chopped onions
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green pepper
  • 2 scallions, chopped
  • 1 tbsp oil
  • 2 pounds chorizo, cut into pieces
  • 6 cups beef broth
  • 2 cups diced carrots
  • 1/2 tbsp ground cumin
  • 1/2 cup chopped cilantro
  • 1 large potato, peeled & diced


  1. Pick through the beans and discard any debris. In a food processor, add garlic, onion, red bell pepper, green pepper, and scallions.
  2. Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using slotted spoon, transfer the chorizo to a plate with paper towel.
  3. In a large pot over medium heat, add the beans, 6 cups of water, beef broth, processed vegetables, and carrots. Slightly cover and simmer for 1 1/2 hours.
  4. Add the chorizo, ground cumin, cilantro, and potatoes. Simmer for 30 or 40 minutes or until the beans are tender.
  5. Season with salt and pepper. Serve with white rice and avocado on the side.