Pinto Beans, Roast Peppers & Kale Soup


2 cups pinto beans, cooked and unsalted
1/4 medium sized red onion, large chop
1/2 poblano pepper, cut lengthwise and then cut in half
1 anaheim pepper, cut lengthwise and then cut in half
1 red jalapeno pepper, seeded, cut lengthwise and cut in half
3 stems of green curly kale, roughly chopped
6 cups water or stock
4 tablespoons Scant spicy chorizo
1/4 cup extra virgin olive oil
1 tablespoon salt
1 1/2 teaspoons cumin


Preheat oven to 475ºF. Place peppers on an oven sheet and roast for 10 minutes. Heat olive oil in a Dutch oven (or large pot) on medium. Add the chorizo and break apart with cooking utensil. Add the onion and peppers and cook for 6-8 minutes, stirring to prevent sticking. Add the pinto beans, kale, and salt. Add the water and cumin and stir. Cover and let cook until everything is heated through— about 20 minutes. Turn off the heat and let stand on burner for an additional 30 minutes. Serve alone or with a small amount of grated ricotta salata.




I know in this hot weather that gazpacho and cold soups seem more appealing, but I beg to differ. I have never enjoyed a cold soup— it’s weird to me. I like heat; and if it’s not salsa, then I want it temperature hot also. This soup does it all for me: hot, full of heat, flavorful, and not too filling.


5 Servings


Thursday, August 5, 2010 - 3:10pm



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