1 (3- to 4-ounce) link of Spanish chorizo (spicy cured pork sausage), coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15- to 19-ounce) cans black beans, rinsed and drained
Garnish: rounds of thinly sliced lemon and chopped fresh cilantro