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I love black beans, and this inky soup shows them off at their toothsome best. The soup gets a dramatic finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner
Soup:
1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chili powder
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
Avocado Salad:
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
1/3 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice
Salt
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1st Keep
 calvin.hoops
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