Ingredients
- 2 Tbsp. olive oil, divided
- 2 yellow onions, finely chopped
- 2 celery stalks, finely chopped
- 1 bell pepper, finely chopped
- ½ jalapeño, seeded and finely chopped
- ½ tsp. salt
- 2 tsp. oregano
- 1 tsp. cumin
- 2 bay leaves
- 1 (4 oz.) can diced fire-roasted mild green chiles
- 1 recipe <a href="https://guidingstars.com/recipes/homemade-sausage/">Homemade Sausage, Chorizo-style</a>
- 2½ quarts low-sodium chicken stock
- 2 (15 oz.) cans low-sodium black beans, drained
- 1 (15 oz.) cans low-sodium black beans, undrai
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Instructions
- In a large heavy-bottomed pot, heat 1 tablespoon oil over medium-high. Add the onions, celery, bell pepper, jalapeño, and salt and reduce heat to medium-low. Cook the vegetables until soft (12-15 minutes).
- Add the oregano, cumin, and bay leaves. Cook until fragrant (1-2 minutes). Remove the vegetable mixture to a dish and return the pot to the stove.
- Heat remaining 1 tablespoon oil until hot, add the chorizo to the pan and sauté, stirring frequently, until the meat is golden brown (6-8 minutes). Drain the excess fat and discard.
- Return the vegetable mixture to the pan with the chorizo. Add remaining ingredients, reduce heat to medium-low, simmer to combine flavors, heat beans, and reduce liquid (15-20 minutes).
- Serve hot or freeze in small batches for future meals.