PINTO BEAN SOUP
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6 quart Dutch oven
8” skillet

Ingredients:

• 1 pound dried pinto beans
• 3 medium onions, chopped fine
• 5 cloves of garlic, minced
• 1 tablespoon olive oil
• 2 red bell pepper, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 6 cups water
• 1/2 pound chorizo (optional)
• 1 32 ounce can tomatoes, chopped
• 2 cups de-fatted chicken broth
• 2 tablespoons tomato paste
• 12 teaspoons fresh lime juice, divided
• 1/3 cup cilantro, chopped

Preparation:

1. Rinse and discard rotten beans. Soak overnight in 2 inches of water. Or rinse beans, cover with water, bring to boil 2 minutes, remove from heat and let soak for 1 hour.
   
   
2. In 6 quart Dutch oven, over a medium heat, sauté onions and garlic with olive oil until softened. Add red peppers, chili powder and cumin.
   
   
3. Drain soaked beans and add to pan with 6 cups water. Cover, reduce to low heat for one hour.
   
   
4. If using chorizo, brown in a separate skillet. Drain on paper towels
   
   
5. Add chorizo, tomatoes, chicken broth and tomato paste to soup, simmer an additional 20 minutes or until thoroughly heated.
   
   
6. Serve with 1 teaspoon lime juice in individual bowls. Add chopped cilantro on top.

Serves 12