Recipe - Chile Bean Soup

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

Beth Woodell woodell@umuc.umd.edu

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 ChileHeads 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 likeI 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
cocklewarming dish on a chilly night, eh.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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