2 x 400 g (13 oz) cans black beans, rinsed and drained
salt and pepper
2 tablespoons lime juice
4 tablespoons soured cream
handful of chopped fresh coriander leaves
1 red chilli, chopped
Heat the oil in a large, heavy-based saucepan. Add the onion, chorizo, red pepper and garlic and cook for 7–10 minutes until soft, then stir in the cumin. Pour in the stock and beans and simmer for 5–8 minutes.
Season to taste, then use a potato masher to roughly mash some of the beans to thicken the soup. Ladle the soup into bowls and squeeze a little lime juice over each portion. Add a spoonful of soured cream, top with a sprinkling of coriander and chilli and serve immediately.