• 1 (3-4oz) link chorizo coarsely chopped
• 1 medium onion, chopped
• 1 large garlic clove, finely chopped
• 1/2 green bell pepper, chopped
• 1/4 tsp dried hot red pepper flakes
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 TBS olive oil
• 2 1/2 - 3 cups chicken broth
• 2 (15-19 oz) cans black beans, rinsed and drained
• Garnish: Thinly sliced lemon rounds and chopped fresh cilantro

1. Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3 quart heavy saucepan over moderate heat, stirring until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger), and beans and simmer partially covered, 15 minutes. Lightly mash beans with potato masher to slightly thicken.
2. Yield 4 servings

This is a tiny bit spicy so when I serve it I have to make my 5 year old a seperate meal.