Flour tortillas
Olive oil
Chipotle powder (or other chile powder, if desired)
Salt and pepper

Cut tortillas into triangles and brush with olive oil. Sprinkle to
taste with chipotle powder, salt and pepper. Bake in a
preheated 400ºF oven for 5 minutes or until crisp.


1 lb. (2 1/2 C.) black beans
1 lb. (2 1/2 C.) navy beans
2 green bell peppers, cored and finely diced
1 large onion, finely diced
2 1/2 T. minced garlic
1/2 lb. chorizo
1/2 lb. smoked (cooked) andouille sausage, finely diced
2 large shallots, minced
2 C. chicken stock, or as needed
2 C. beef stock, or as needed
2 T. Tabasco sauce, or to taste
Salt and pepper, to taste
1/2 C. fresh cilantro leaves

Place black beans in a colander, rinse, and remove any broken
beans or debris: place in a large pot and cover with 2 quarts water.
Clean navy beans and place in a separate large pot with 2 quarts
water. Bring both to a boil, reduce heat, and let simmer, adding
additional hot water as necessary to keep beans covered. When
the navy beans have cooked for one hour, add the green peppers,
onion and garlic and continue simmering for about 30 minutes more.

Remove chorizo from casing, cook, and drain well. When the
black beans have softened, drain and discard the liquid; add them
to the pot with the navy beans. Add the cooked chorizo, andouille
sausage, shallots, chicken stock, beef stock and Tabasco. Simmer
gently for 15 to 20 minutes. Season to taste with salt and pepper,
then add the cilantro. Additional stock may be needed when
rewarming leftovers.

Serve soup in warm bowls, accompanied by the lavosh triangles.

Makes about 12 to 15 servings.

B-man :wink: