Ingredients

  • 2 cups pinto beans, cooked and unsalted
  • 1/4 medium 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

Ready In 45 Minutes

Servings: 5

Cooking Instructions

Step 1

  • Preheat oven to 475F.
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Step 2

  • Place peppers on an oven sheet and roast for 10 minutes.
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  • Length: 10 minutes

Step 3

  • Heat olive oil in a Dutch oven (or large pot) on medium.
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Step 4

  • Add the chorizo and break apart with cooking utensil.
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Step 5

  • Add the onion and peppers and cook for 6-8 minutes, stirring to prevent sticking.
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  • Length: 8 minutes

Step 6

  • Add the pinto beans, kale, and salt.
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Step 7

  • 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.
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  • Length: 50 minutes

Step 8

  • Serve alone or with a small amount of grated ricotta salata.
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