Chorizo-Chipotle Pasta e Fagioli with Black Beans (Italian × Mexican)

Method

1. Heat the oil in a 20 cm pot over medium heat, crumble in the chorizo and cook for 4 min, until it releases red fat and the edges crisp. Scoop out half and set it aside for the topping.

   Add in this stepVegetable oil 1 tbspFresh chorizo, casings removed 70 g

   medium heat

2. Add the finely chopped onion and cook over medium-low heat for 5 min, until soft and translucent.

   Add in this stepOnion ½

   medium-low heat

3. Add the chopped garlic, chipotle and cumin and stir for 1 min until fragrant. Spices burn fast, so keep stirring.

   Add in this stepGarlic (cloves) 2Chipotle chilli powder (or chopped chipotle in adobo) 1 tspGround cumin ½ tsp

4. Add the tomatoes, black beans and stock, bring to the boil over high heat, then lower to medium-low heat and simmer for 10 min. Press a ladleful of beans against the side of the pot with the back of a spoon to thicken the broth.

   Add in this stepCanned chopped tomatoes 200 gCanned black beans, drained 240 gChicken stock 550 ml

   high heat→medium-low heat

5. Add the pasta and cook over medium heat for 10 min, stirring often. If the broth reduces too much, add a little hot water. When the pasta is tender, season with salt.

   Add in this stepShort pasta (ditalini) 100 gSalt to taste

   medium heat

6. Turn off the heat and squeeze in half the lime juice. Ladle into bowls and top with the reserved chorizo, diced avocado, coriander and a spoonful of sour cream; serve the rest of the lime in wedges.

   Add in this stepLime ½Avocado ½Coriander (cilantro), chopped 2 tbspSour cream 2 tbsp