This recipe comes straight out of the M&D restaurant kitchen and so if I’m being honest, I was hesitant to make changes. I mean, I’m no professional chef so to tweak a popular menu item … it’s scary! Lucky for me (and I guess all of you who are following along with the healthy versions of recipes), I only changed ONE ingredient here. Props to Tony Vertiz (brunch/lunch chef and creator of this recipe) for creating a mostly healthy dish for the cafe!
Original Recipe (cut in half):
- 1/2 pound dry black beans
- 2.5 cloves garlic – finely chopped
- 1/2 large onion – chopped
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1/2 tbsp ground cumin
- 4 oz chorizo sausage – chopped
- 2 quarts chicken stock
- salt & pepper
- cilantro & fresh jalapeno for garnish
Soak beans in enough water to cover, overnight
Heat olive oil in a heavy bottomed soup pot and saute chopped onions and garlic until soft
Add chorizo, oregano and cumin and cook 5-10 minutes
Add chicken stock and beans and bring to a simmer – simmer until beans are very soft (1-2 hours)
When beans are soft, puree soup in food processor or blender and season with salt and pepper to taste
Serve in a bowl and garnish with chopped jalapeno and cilantro
“Healthified” Recipe
- 1/2 pound dry black beans
- 2.5 cloves garlic – finely chopped
- 1/2 large onion – chopped
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1/2 tbsp ground cumin
- 4 oz spicy chicken sausage – chopped
- 2 quarts chicken stock
- salt & pepper
- cilantro & fresh jalapeno for garnish
Soak beans in enough water to cover, overnight
Heat olive oil in a heavy bottomed soup pot and saute chopped onions and garlic until soft
Add sausage, oregano and cumin and cook 5-10 minutes
Add chicken stock and beans and bring to a simmer – simmer until beans are very soft (1-2 hours)
When beans are soft, puree soup in food processor or blender and season with salt and pepper to taste
Serve in a bowl and garnish with chopped jalapeno and cilantro
Will you try this one??
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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