Chile bean soup

Yield: 8 Servings

Measure Ingredient
1 medium Onion; chopped
1 medium Red bell pepper; seeded and chopped
2 tablespoons Oil (I used olive oil)
1 cup Stock (your choice; I used chicken)
2 cups Kidney beans (either the dry kind; soaked and cooked, or 1 16-oz can)
3 cups Water
2 cups Crushed tomatoes
\N \N Chile peppers--the original recipe said 1/4 tsp crushed red; but i put in 2 whole dried red plus 2 fresh Cayenne peppers; chopped
1 teaspoon Salt
¼ teaspoon Cumin
¼ teaspoon Oregano (up to)
4 ounces Chorizo or similar sausage; sliced and browned (I used turkey andouille and it was surprisingly good)

Beth Woodell <woodell@...>

Here's a recipe from one of my new cookbooks, "Blue Corn and Chocolate" by Elisabeth (nuts, I forgot her last name). It was one of the main selections in the Homestyle Book Club. This book is all about history and lore of foods indigenous to the New World, inhcluding chile peppers, corn, beans, pumpkin and of course chocolate. Those of you on Chile-Heads can certainly adjust the seasoning to your taste.

Saute the onion and red pepper in the oil until soft. Add the other ingredients and let simmer for at least 30 minutes. More is ok. Serve with garnishes if you like--I served it with rice on the side, but you could use tortilla strips, chopped onions, chopped fresh chilies, sour cream, guacamole, or shredded cheese (queso de papa or Monterey Jack). I also threw in a can of yellow corn just for color and fun. This should be a cockle-warming dish on a chilly night, eh.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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