Ingredients

2 Cups Dried Black Beans

6 Cups Water

3 Tbs. Olive Oil

1 Large Chopped Onion

4 Cloved Chopped Garlic

2/3 Cup Sofrito (on the ethnic foods isle)

1 Bay Leaf

1 Tbs. Adobo Seasoning

2 Cups Sliced Chorizo Pieces

Salt (to taste)

Preparation

In a slow-cooker or crock-pot on high heat, combine dried beans, water, oil, sofrito, adobo, bay leaf, onion and garlic. Heat until rapid simmer is reached (approximately 1 hour). Slice the Chorizo into 1/2 inch thick slices and toss into soup mixture. Reduce heat to low for at lest 6 hours, stir occasionally adding extra water when needed. Just before serving salt to taste. Enjoy!