Review/Rate this Recipe Save to MyRecipes Rating:

Title: Chile Bean Soup
Yield: 1 Servings

Ingredients

      1 md onion, chopped
      1 md red bell pepper, seeded,
      1    chopped
      2 tb olive oil
      1 c  chicken stock
      2 c  kidney beans, cooked
      3 c  water
      2 c  crushed tomatoes
      2    whole dried red plus
      2    fresh cayenne peppers,
      1    chopped
      1 ts salt
    1/4 ts cumin
    1/4 ts oregano
      4 oz chorizo or turkey andouille,
      1    sliced and browned

Instructions

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.

Beth Woodell woodell@umuc.umd.edu From the Chile-Heads Recipe
Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Reviews