Mexican Beans with Chorizo and Greens

from Rick Bayless: Mexican Everyday

serves 4


1 onion, sliced

8-12 oz fresh Mexican chorizo sausage, casing removed (I used the vegetarian kind)

2 garlic cloves

10 oz cleaned young spinach (about 10 cups) (or one 12-oz bunch Swiss chard, thick lower stems cut off, leaves sliced crosswise into 1/2-inch strips, 8 cups)

2 15-oz cans black beans, drained

1/2 can chipotle chiles en adobo, stemmed, seeded and finely chopped


1/2 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese



Saute onion and chorizo in olive oil over medium heat until onion is richly browned and chorizo is thoroughly done, about 8 minutes. 

While chorizo is cooking, place spinach in a microwaveable bowl, cover with plastic wrap, poke a few holes in the top and microwave on high until completely wilted, usually about 2 minutes (3 min for swiss chard). 

When chorizo is ready, add garlic cloves and cook for one minute. Then add the beans, chopped chipoltes and 1 1/2 cups water. Simmer for 5 to 10 minutes to blend the flavors. Taste and season with salt, usually about 1/2 teaspoon. Add the wilted greens and let the mixture return to a boil. 

Ladle into bowls and serve, passing the cheese for each person to add al gusto. 

Spring Soup

Spring Soup

This is really good you may want to double it. I used white asparagus because I am in Germany and it is “Spargelzeit” (asparagus time) and white asparagus is loved by all. We enjoyed the soup with a nice crusty loaf of Roggenbrot (rye bread).


  • 2 or 3 leeks
  • 1 small onion
  • 2 tbs. butter
  • 2 small potatoes
  • 1 medium carrot
  • 1 and 1/2 cup hot water
  • 2 tsp. salt
  • 1/4 cup uncooked rice
  • 10 stalks of asparagus
  • 1/2 pound spinach
  • 1 cup of light cream

Clean and remove the green tops and roots from the leeks, about one cup. Dice onion,
about 1/4 cup. Melt 2 tbs. butter in a large soup kettle; add leeks and onions and cook
slowly, covered, until vegetables are soft but not brown.   

Peel potatoes and cut into quarters, then into slices. About 1 1/4 cup. Add the
potatoes, the carrot peeled and thinly sliced, hot water and salt. Cover and cook slowly for 15 minutes.

Add rice and the top 3 or 4 inches of the asparagus cut into small pieces. Cook soup for 25 minutes longer. Add the cream and bring the soup to the boiling point. Serves 6.