Sopa Seca con Verduras
By phpbyte
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Ingredients
- 7.5 oz chorizo, cut into ½” pieces
- 1 tbsp olive oil (optional)
- 12 oz angel-hair pasta (fideo) nests, or thin spaghetti broken in half
- 1½ cup diced onion (about 1 medium onion, peeled, in ¼” dice)
- 4 cloves fresh garlic, pressed or chopped finely
- 15.5 oz black beans, rinsed and drained, or your favorite beans
- 14.5 oz diced tomatoes (undrained)
- 3 cups chicken stock or broth
- 1 tbsp dried oregano
- 1 cup frozen peas
- 1 cup queso fresco
- salt and pepper to taste
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Heat a large 12-inch skillet on medium high for 1 minute. Add the chorizo and cook for 3 to 5 minutes, stirring often; remove chorizo from skillet and set aside. Reduce heat to medium.
Step 2
Add angel-hair pasta and sauté in the chorizo fat for 2 to 3 minutes or until pasta begins to get toasted and turn golden yellow. (Add oil to pan if needed to sauté pasta.) Remove pasta from skillet and set aside with chorizo.
Step 3
Sauté onions and garlic for 2 to 3 minutes or until soft. Add beans, tomatoes, chicken stock or broth and oregano. Return the chorizo and pasta to the skillet.
Step 4
Reduce heat to simmer, cover skillet and cook for 8 to 10 minutes, stirring often, until liquid is absorbed and pasta is cooked. Season with salt to taste. Remove from heat and top with peas and cheese. Cover and let rest 1 to 2 minutes before serving.
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