cuban cure black bean souprating:
150g/5oz chorizo cooking sausage
2 spring onions
½ tsp ground cumin
425g/15oz tin black beans, rinsed and drained
1 fresh tomato, roughly chopped
500ml/17fl oz chicken stock (from fresh or concentrate)
1 lime, juice only
2-4 tbsp chopped, fresh coriander
slice the chorizo sausage into slices about the size of one-pound coins. Slice each of the chorizo discs in half.
place the chorizo pieces into a large saucepan over a medium heat and cook over a medium heat for five minutes, or until they start to become crisp. Remove the chorizo with a slotted spoon and drain on kitchen paper.
slice off the green parts of the spring onions and finely slice them. Set the green parts of the spring onions aside.
finely slice the white part of the spring onions and add the pieces to the frying pan the chorizo was cooked in. Add the ground cumin to the pan, and cook over a gentle heat for two minutes, stirring the mixture.
add the black beans, tomato and the chicken stock. Stir the mixture in the pan and simmer for ten minutes.
to serve, ladle the soup into two clean bowls. Add the chorizo pieces and the finely chopped green spring onion to the bowls. Add some lime juice, to taste, to each bowl and sprinkle the chopped coriander on top.