Southwestern Pinto Bean Soup Recipe

• 1 lb Dry pinto beans, picked over
• 3 med Onions, minced fine
• 5 x Garlic cloves, chopped
• 1/4 c. Vegetable oil
• 2 x Red bell peppers, minced
• 1 Tbsp. Chili pwdr
• 2 tsp Grnd cumin
• 6 c. Water
• 1/2 lb Cured chorizo, (Spanish sausage)*, sliced 1/4 inch thick, if you like
•     A, (28- to 32-oz) can whole tomatoes, liquid removed and pureed coarse
• 2 c. Chicken broth
• 1/2 c. Canned mild enchilada sauce, (not salsa), or possibly to taste
• 3 Tbsp. Fresh lime juice, or possibly to taste
• 1/3 c. Minced fresh coriander, up to 1/2

Directions