Pinto Beans, Roast Peppers & Kale Soup

• 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 475u0b0F. 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.

pinto beans, red onion, pepper, anaheim pepper, red jalapeno pepper, curly kale, water, chorizo, extra virgin olive oil, salt, cumin

Taken from food52.com/recipes/6149-pinto-beans-roast-peppers-kale-soup (may not work)