1 pound yellow-eye beans, rinsed
6 cloves garlic, peeled
4 sprigs fresh thyme
1 onion, chopped
Zest of 1 organic orange
Salt and pepper
¼ cup olive oil
½ pound Spanish chorizo cut
into small pieces
3 tbsp. chopped fresh
1 tsp. hot paprika
- Place the beans in a large soup pot with cold water to cover and set aside to soak for at least 6 hours or as long as overnight.
- Drain well and return beans to pot. Add cold water to cover by at least 2 inches and place over high heat. Bring to a boil and add the garlic, thyme, onion and orange zest. Lower the heat and cook at a gentle simmer for about 1 hour.
- Season with salt and pepper and continue to simmer for another 30 minutes or until the beans are very tender. If necessary, add water to keep the broth very liquid.
- Heat the olive oil in a large frying pan over medium heat. Add the chorizo and fry, stirring frequently, for about 12 minutes or until almost crisp. Transfer the chorizo to a double layer of paper towel to drain. Reserve the oil.
- Remove and discard the thyme sprigs from the beans. Transfer the cooked beans to a blender and process to a smooth puree. If the finished puree is too thick, add either water or chicken stock to thin to a thick soup consistency.
- Transfer the puree to a large saucepan. Stir in the parsley and paprika along with the reserved chorizo and bring to a simmer.
- Ladle soup into large shallow bowls, drizzle reserved chorizo oil over tops, and serve.