Cuban Cure Black Bean Soup

This winter warmer is undeniably cozy.

2 -3 chorizos
2 green onions, trimmed and sliced
1/2 tsp. ground cumin
1x 425g tin black beans, drained
1 large tomato, chopped
150ml chicken stock
juice of 1 lime
chopped cilantro, to serve

Cut the chorizo into 1/4″ coins. Cook the chorizo in a saucepan for about 5 minutes, or until they give up their pink oils. Remove to a bowl with a slotted spoon. Add the white part of the green onions along with the cumin. Stir together for a few minutes, then tip in the black beans, tomato and stock. Simmer, uncovered for 10-15 minutes, stir in the chorizo, then ladle into two bowls. Give each a good squirt of lime and scatter over the reserved green onions and the cilantro.

Serves 2