Happy New Year! Can you believe we are literally a week into the new year? What have you been up to? Have you set any resolutions for the year? I’ve spent the first week trying to get my home in order. And girl, it has not been easy. I feel like I’m on a war path to organize any and everything that can be organized. During the first week, I spent some time thinking about my goals for the year before taking any action (more on that later). But, during that time, my mom was in town and she got to bring in the new year with the boys while Jerome and I had a night out.
Traditionally for new year’s she would always cook black eyed peas and greens. You know the old belief that eating black eyed peas and greens on new year’s would bring good luck and money. But, instead of the traditional sides, my mom whipped up some black bean and chorizo soup.
She used my Ancho Chili Salt to create a savory bowl of black beans that will warm your soul! The recipe is pretty easy and just takes a little time to develop the flavors. You know I’m always looking for quick and easy recipes but this black bean and chorizo soup is not suited for canned black beans. It’s best to use dried beans and letting them soak. Plus, it helps you to really control the sodium in your soup.
There’s so many ways you can top your soup. Add sour cream, cheese, avocado, cilantro…. whatever suits your fancy!
Slice remaining chorizo, cilantro, a dollop of sour cream atop bowl of black beans.
The smoky chili ancho salt may be adjusted to taste.
Until next time,
January 10, 2019
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