BEANS AND CHORIZO SOUP
  • 1 pound dry Beans
  • 4 ounces bacon, diced
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • ¾ gallon chicken stock or broth
  • 1 pinch red pepper flakes
  • 1 tablespoon dried thyme
  • 1 tablespoon cumin
  • 1 large carrot, finely diced
  • 2 green peppers, finely diced
  • 1 red pepper, finely diced
  • 1 yellow pepper, finely diced
  • 1 large leek, finely diced
  • 1 lb. Chorizo sausage, casing removed, cooked and chopped
  • 3 pinches salt and pepper, to taste

Do not soak beans before cooking. In a large pot, cook diced bacon until brown and crispy. Add onions and sauté until translucent. Add garlic and cook for a minute longer. Add beans, chicken stock and seasonings and bring to a boil. Simmer at a high temperature until the beans are cooked soft, about one hour. Take half of this mixture and puree in food processor/blender, then add back into the pot. Add remaining ingredients, and cook for 10 minutes more. Adjust seasoning and serve with rice and cornbread.