beans overnight in cold water. Allow extra
water for beans to absorb. Sauté
diced onion (leave a small amount of diced
onion for the yogurt if you like), carrots,
garlic and dried pepper in olive olive,
add soaked beans, and stock to cover beans.
Cook till beans are soft (1-2 hours).
Add more stock if needed. After beans
are soft remove 1/3 of beans and puree
or mash with a potato masher. Return to
soup and test for desired texture. Add
more broth if needed. Add slices of chorizo
and roasted tomatoes and bring soup to
simmer. Simmer for 5 minutes.
soup with a dollop of Greek yogurt mixed
with diced chives and coriander and red
onions (see photo above).
See also: The
Color of Beans -- Foods that Fight