Sopa de Fideo y Frijoles con Chorizo

Cinco de Mayo is certainly a motivating way for me to seek out a new recipe. Thanks again to @nytimes, Big Guy noticed a recipe from @chefrickmartinez that featured beans and chorizo.

This may seem crazy, but I happened to have chorizo in the freezer and black beans, fire roasted tomatoes, and pasta in my pantry. As @billengvall would say, “here’s your sign!”

The recipe was straight forward and easy to make if you followed the instructions in the recipe. The first step was to make the salsa which consisted of chicken stock, beans, tomatoes, onion, garlic, chili powder and oregano. I did not have a blender, so I used my @cuisinart to blend the ingredients. Chef Martinez noted to make the salsa in batches, so you do not overflow your appliance.

I next cooked the chorizo. Once done, I took the chorizo out so I could add the pasta to the hot, red oil of the chorizo fat. Once you notice the pasta browning, it is a matter of adding the salsa to the pot to allow the pasta to cook. I returned the chorizo to the pot and allowed the entire mix to simmer into a rich stew.

It was the perfect meal and unbelievably delicious. It was fun to layer toppings such as onion, cilantro, avocado, tortilla chips, and cheese for added flavor.