After looking up black eye pea soups on the internets, I decided to just combine interesting elements from various soups that... interested me. And, I ended up with this chorizo and adobo sauce version, lightened up with the addition of arugula. I pre-soaked my beans during the day, and cooked this up on a weeknight. If you enjoy a hearty bean soup, I highly suggest you give this a try.
2 Mexican chorizo links, casing removed
1 lb black eye peas, sorted, rinsed and soaked for 4-6 hours
1 yellow bell pepper, diced
1 large shallot, diced
3 garlic cloves, minced
1 chipotle pepper in adobo sauce, and 2-3 tbsp of adobo sauce
chicken stock, 5-6 cups
paprika, cumin and oregano to taste, 1-2 tsp of each
salt and pepper
1) Brown chorizo in a little bit of oil and transfer to a plate. In the same pot, saute onions, peppers and garlic, adding in the adobo pepper and sauce.
2) Add the chorizo back, along with the beans. Stir well.
3) Add chicken stock, seasonings and bring to a boil. Reduce heat and simmer, covered, for about an hour.
4) Taste, adjust seasoning and serve soup over a generous handful of arugula.