1Rinse the beans well if they’ve come from a jar, then combine with lemon juice, mustard, salt and pepper (i like lots of ground pepper). Leave for a couple of hours at room temperature if you’ve got time. You can do this in the morning and put in a container to mix later for a work lunch.
2Add the olive oil to the beans and stir well.
3Combine the beans with the fennel and chicken, top with parmesan.
This hearty black bean soup studded with crispy chorizo will quickly find a place in your recipe rotation. IT is easy to double and the perfect make-ahead: Freeze in individual portions and pull out what you need for a satisfying dinner or last.