Pinto Beans, Roast Peppers & Kale Soup

• pinto beans2 cups
• onion0.25 medium
• poblano pepper0.5
• anaheim pepper1
• jalapeno pepper1
• stems of curly kale3
• water6 cups
• scant spicy chorizo4 tablespoons
• extra virgin olive oil0.25 cup
• salt1 tablespoon
• cumin1.5 teaspoons

Instructions

1. 1

   Preheat oven to 475F.

2. 2

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

3. 3

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

4. 4

   Add the chorizo and break apart with cooking utensil.

5. 5

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

6. 6

   Add the pinto beans, kale, and salt.

7. 7

   Add the water and cumin and stir.

8. 8

   Cover and let cook until everything is heated through about 20 minutes.

9. 9

   Turn off the heat and let stand on burner for an additional 30 minutes.

10. 10

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