As a follow-up to my last post, I thought I’d share how I used the wonderful chorizo I bought at Publican Quality Meats.
Originally, I was going to make split pea soup, but, to be honest, split pea soup is kind of boring. And I didn’t quite have enough split peas to make a whole batch. So I improvised and added some black beans to the mix. This had two effects: one, it gave my mushy split peas more texture, and two, it made what looked like a pot of mud (or something worse). But one bite of this mess made it clear that the shabby presentation belied the flavor.
Coyote Ugly Soup
1 cup of black beans (I used “black turtle” beans)
1 cup split peas
1/2 loop good Spanish chorizo
1 Tbs. bouillon paste, or one bouillon cube
3 1/2 c. water
3 cloves garlic
2 tsp. chili powder
1 tsp. salt
Sprinkle of allspice
1 tsp. Mexican oregano
Put the black beans and two cups of water in a slow cooker. Peel the casing off of the chorizo and chop it into small bits. Add it to the beans and cook on high for an hour.
After an hour, add the split peas, boullion and another cup and a half of water. Chop the garlic and add it, the salt and the chili powder. Cook for about an hour and a half, or until the peas start to fall apart.
Add the oregano and allspice and cook for another 20 minutes.
Protip: Make some sriracha peanut butter cookies for dessert. Twice the spice is nice.