cook: chorizo and chipotle black bean soup (and korean beef tacos for lunch)

I had a jar of black beans in my refrigerator that I had soaked and boiled a week before for my night of slow sewing and chili, and this time the beans were going into a black bean soup for my ceramics community at the parks and rec. I also had a bunch of tomatoes and chili peppers from the garden which got chopped up with a yellow onion. 

I had also assembled an arsenal of spices I would need for this spicy soup as well as the beans (an extra can of black beans in case the jar I had boiled already and a container of chopped tomatoes just in case there was not enough prepared and fresh) and hot sauces.

 

I hunted in the freezer for the soyrizo and thawed that too. And decanted my olive oil into my new ceramic dispenser I had bought from Food 52 Black Friday sales because I'm trying to use less plastic.

 

I had sautéed the aromatics, which were quite chunky, and so I decided to puree the sofrito in the blender. While I was at it, I thought I might as well blend some of the black beans too to release some of its starches and thicken the soup.

 

But I would keep some of the black beans whole so that one would know what kind of soup they were eating and it all went into the pot to cook down.

I didn't think there were enough black beans in the soup, and so I boiled another cup of dried beans in another pot for a couple hours more.

 

And because I had those couple hours before leaving with my finished soup to the ceramics studio, I fed myself Korean tacos for lunch. Here's how: I took leftover bulgogi beef from our bibimbap dinner a few nights before and layered the meat atop shredded jack cheese and chopped green onions and cilantro on street taco size flour tortillas.

And squirted sauce on top because I now keep a bottle of my own Got Chu which is gochuchang, miso paste, sesame oil, toasted sesame seeds, sugar, light soy sauce, rice vinegar, and garlic. I want to prepare these Korean tacos in the future for potlucks by assembling them ahead of time and having the sauce on hand for people to squirt to their spicy liking.