Southwestern pinto bean soup

1 servings

Ingredients

Quantity Ingredient
1 pounds Dried pinto beans; picked over
3 mediums Onions; chopped fine
5 Garlic cloves; minced
¼ cup Vegetable oil
2 Red bell peppers; chopped
1 tablespoon Chili powder
2 teaspoons Ground cumin
6 cups Water
½ pounds Cured chorizo; (Spanish sausage)*,
; sliced 1/4 inch
; thick, if desired
A; (28- to 32-ounce)
; can whole tomatoes,
; drained and pureed
; coarse
2 cups Chicken broth
½ cup Canned mild enchilada sauce; (not salsa), or to
; taste
3 tablespoons Fresh lime juice; or to taste
⅓ cup Chopped fresh coriander; up to 1/2

Directions

*available at Hispanic markets and some specialty foods shops and supermarkets

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.

In a heavy kettle saute onions and garlic in oil over moderately high heat, stirring, until pale golden. Add bell peppers and cook over moderate heat, stirring, until softened. Add chili powder and cumin and cook, stirring, 30 seconds. Add drained beans and the 6 cups water and simmer, covered partially, until tender, about 1 to 1¼ hours.

While soup is simmering, in a skillet brown chorizo, in batches if necessary, over moderately high heat and transfer to paper towels to drain.

Add chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 minutes.

Soup may be made 4 days ahead (cool uncovered before chilling covered).

Just before serving, stir in lime juice and coriander.

To quick-soak dried beans:

In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

Makes about 10 cups.

Gourmet March 1994

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