Lunch: Southwestern Pinto Bean Soup

Ingredients

1 pound dried pinto beans, picked over
3 medium onions, chopped fine
5 garlic cloves, minced
1/4 cup vegetable oil
2 red bell peppers, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
6 cups water
1/2 pound cured chorizo (Spanish sausage)*, sliced 1/4 inch thick, if desired
a 28- to 32-ounce can whole tomatoes, drained and puréed coarse
2 cups chicken broth
1/2 cup canned mild enchilada sauce (not salsa), or to taste
3 tablespoons fresh lime juice, or to taste
1/3 to 1/2 cup chopped fresh coriander
*available at Hispanic markets and some specialty foods shops and supermarkets

Instructions

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
In a heavy kettle sauté onions and garlic in oil over moderately high heat, stirring, until pale golden. Add bell peppers and cook over moderate heat, stirring, until softened. Add chili powder and cumin and cook, stirring, 30 seconds. Add drained beans and the 6 cups water and simmer, covered partially, until tender, about 1 to 1 1/4 hours.
While soup is simmering, in a skillet brown chorizo, in batches if necessary, over moderately high heat and transfer to paper towels to drain. Add chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 minutes. Soup may be made 4 days ahead (cool uncovered before chilling covered).
Just before serving, stir in lime juice and coriander.