Pinto Beans, Roast Peppers & Kale Soup

By • August 5, 2010 • 2 Comments


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Author Notes: 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.fraîchement

Serves 5

  • 2 c 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 c water or stock
  • Scant 4 tbsp spicy chorizo
  • 1/4 c extra virgin olive oil
  • 1 tbsp salt
  • 1 1/2 tsp cumin
  1. Preheat oven to 475ºF. Place peppers on an oven sheet and roast for 10 minutes.
  2. 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.
  3. 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.

Tags: anaheim peppers, chorizo, Easy, green curly kale, kale, mexican, pinto beans, poblano peppers, quick, red jalapenos, simple, Soups, Spanish

Comments (2) Questions (0)

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Fraichement2

over 3 years ago fraîchement

Thanks, Sage! I have been getting tired of pinto beans in traditional Mexican and Puerto Rican dishes (except for my Grandmother's, of course!) and have been trying to use it in different ways. I definitely can't stop eating beans-- they are part of my culture. But I definitely am trying to figure out new ways of consuming them. Thanks for responding!

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over 3 years ago Sagegreen

I am noticing some wonderful recipes for pinto beans on this site. Thanks!