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Ingredientes
- 1 lb Dry pinto beans, picked over
- 3 med Onions, minced fine
- 5 x Garlic cloves, chopped
- 1/4 c. Vegetable oil
- 2 x Red bell peppers, minced
- 1 Tbsp. Chili pwdr
- 2 tsp Grnd cumin
- 6 c. Water
- 1/2 lb Cured chorizo, (Spanish sausage)*, sliced 1/4 inch thick, if you like
- Â Â A, (28- to 32-oz) can whole tomatoes, liquid removed and pureed coarse
- 2 c. Chicken broth
- 1/2 c. Canned mild enchilada sauce, (not salsa), or possibly to taste
- 3 Tbsp. Fresh lime juice, or possibly to taste
- 1/3 c. Minced fresh coriander, up to 1/2
Direcciones
- *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 possibly quick-soak
- (procedure follows) and drain.
- In a heavy kettle saute/fry onions and garlic in oil over moderately high heat, stirring, till pale golden brown. Add in bell peppers and cook over moderate heat, stirring, till softened. Add in chili pwdr and cumin and cook, stirring, 30 seconds. Add in liquid removed beans and the 6 c. water and simmer, covered partially, till tender, about 1 to 1 1/4 hrs.
- 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 in chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 min.
- Soup may be made 4 days ahead (cold uncovered before chilling covered).
- Just before serving, stir in lime juice and coriander.
- To quick-soak dry beans:In a large saucepan combine dry beans, picked over and rinsed, with triple their volume of cool water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 min. Remove pan from heat and let beans soak 1 hour.
- Makes about 10 c..
