- Heat the oil in a large saucepan, add the chorizo and sauté until crisp.
- Add the onion and cook for 5 minutes until softened.
- Add 3/4 of the red pepper, garlic powder, cayenne pepper, smoked paprika, cumin and cook for a further 2 minutes.
- Add the bouquet garni sachet, black beans, lime juice and stock and simmer for 15 minutes.
- Season to taste. Serve in large bowls with the reserved red pepper and roughly chopped flat leaf parsley to garnish.